A Winning Season for Chef Daniel Boulud and His Team

Chef Daniel Boulud

What a winning season it’s been for Chef Daniel Boulud and his team. On May 3rd his signature New York restaurant, DANIEL, was recognized with a prestigious James Beard Award for ‘Outstanding Restaurant’. Each year the latter goes to only one restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years. Barely two weeks earlier DANIEL, was ranked number eight in Restaurant Magazine’s list of the "World’s 50 Best Restaurants". This placed DANIEL among the only three United States winners to be included among the top ten. Both accolades come in the wake of DANIEL’s having earned the prestigious three star rating in the 2010 Michelin Guide. Only five New York City establishments share that honor. Clearly Chef Daniel Boulud and his 140 employees at DANIEL have cause for celebration this spring. They hope you’ll join them.

Considered the most prestigious in America, the James Beard Awards are often referred to as the Oscars of this country’s culinary scene.  Their goal is to celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of culinary excellence. Having previously earned every principal accolade in the restaurant category, It is true that Boulud and his dedicated staff are no strangers to the James Beard awards:

Restaurant DANIEL: 2009 “Outstanding Service”

Daniel Boulud: 2006 “Outstanding Restaurateur”

Daniel Boulud: 1994 “Outstanding Chef of the Year”

Daniel Boulud: 1992 “Best Chef: New York City”

Daniel Johnnes, Wine Director: 2006 “Outstanding Wine & Spirits Professional”

Jean Francois Bruel, Executive Chef: 2002 “Rising Star Chef of the Year”

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities.  Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by quality ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. His New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant Café Boulud with its adjacent new Bar Pleiades; DB Bistro Moderne; Bar Boulud and most recently DBGB Kitchen and Bar. Beyond Manhattan he has created Café Bo ulud in Palm Beach, Florida and will add a new DB Bistro Moderne in downtown Miami (October 2010). The Chef has extended his culinary reach internationally with Maison Boulud in Beijing’s Legation Quarter, as well as Vancouver’s DB Bistro Moderne and the renowned Relais & Châteaux restaurant, Lumière. In June 2010 he will bring a new DB Bistro Moderne to Singapore’s Marina Bay Sands Resort. Bar Boulud, his first restaurant in the UK, opens today in London’s Mandarin Oriental Hyde Park. The casual yet polished wine bar and bistro that are a sister restaurant to the original in Manhattan specialize in an impressive selection of house made charcuterie, served alongside seasonal bistro fare and wines of Burgundy and the Rhône Valley.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant”, “Outstanding Restaurateur”, “Best Chef, New York City” and “Outstanding Chef of the Year”. In addition, he has been named a Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, it has earned three Michelin stars, a coveted four star rating from The New York Time, Wine Spectator’s “Grand Award” and is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants”. The Chef’s culinary style is reflected in his six cookbooks and his television series “After Hours with Daniel”.


60 East 65th Street at Park Avenue, New York City

TEL (212) 288-0033


Mandarin Oriental Hyde Park, 66 Knightsbridge, London

TEL 44 (0) 20 7201 3899


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