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Daniel Boulud Biography

Daniel Boulud (born 25 March 1955 in Saint-Pierre-de-Chandieu) is a French chef and restaurateur with restaurants in New York City, Boston, Washington DC, Palm Beach, Miami, Toronto, Montréal, London, and Singapore. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.

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Daniel Boulud Quotes

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people. . . I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.

Commitment, Excellence, Fun, Luxury, Thinking, York

I am very concerned about nutrition and always try to be careful about what I eat.

Be Careful, Careful, Concerned, Nutrition, Trying

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Inspiration, Maintain, Real, Years

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.

Be Patient, Beginner, Cook, Patient, Start, Starting

I like to go hear jazz late-night up in Harlem.

Harlem, Hear, Jazz, Like, Night

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

Amazing, Cuisine, Japan, Keep, Talent, Thailand

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.

Bring, Cities, Giving, Real, Successful, Talent

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I bring craziness sometimes, because if there is someone who's going to dare do something crazy, it's me.

Crazy, Customers, Loyalty, Sense, Team, Think

I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a customer who is playing a provocative, disrespectful game, then we just prefer to just throw him out, rather than deal with it. Some people, sometimes, are unhappy themselves. And that can really create a frustrating performance to us and to the staff and all that. I don't throw customers out as much as I used to. In the old days, "You don't like it? Get out!" I'm much nicer now.

Long, Old, People, Throw, Unhappy, Used

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

Breakfast, Cooking, Grandmother, My Grandmother

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

Calculated, Enjoy, Food, I Can, Like, Technical

A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper.

Cheap, Guy, Half, Peeling, Sense, Way

Receiving the president of the United States in your restaurant is a big thing. Obama came three times. There's a sense of pride when you're one of few who has had a chance to spend an evening with the president of the United States. Despite if he's Republican or Democrat, we accept them all. Also, I remember days when I had Julia Child coming, with close friends. I had a great relationship with Julia. So those moments are more of affection and admiration than of fancy pride.

Accept, Children, Evening, President, Pride

I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a tie over it, and we gave him a jacket - so he had a jacket and tie over the turtleneck. It was pretty cool.

Gave, Over It, Plaza, Pretty, Required, Warhol

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

Decided, May, Opened, Six, Street, Years

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Appreciate, Constant, Evolution, Food, Refining

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "Why don't you do this and that?" My mother is older, but she cooks a lot, and she doesn't want to change anything. She's a very good cook, and my grandmother was an amazing cook.

Cook, Modify, Mother, My Favorite, Throws, Trying

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

Chef, Excited, Part, Reputation, Time