Daniel Boulud at DBGB Kitchen and Bar

Bio

Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as London, Toronto, Montreal and Singapore.

Accolades

  • Two Stars (DANIEL) & One Star (Cafe Boulud), 2014
    Michelin Guide
  • Outstanding Chef
    James Beard Foundation
  • Outstanding Restaurant
    James Beard Foundation
  • Inductee (DANIEL)
    Culinary Hall of Fame
  • Chevalier de la Légion d'honneur
  • Nominee: Best Single Subject
    James Beard Foundation
  • Host
    After Hours with Daniel
  • Author
    Daniel: My French Cuisine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Daniel Boulud reviews  at post.venue.name
"A very special moment for me to be back at @blackberryfarm to launch the #sambeallfellowsprogram #blackberryfarmfoundation and honored the legacy ,passion , talent and dream of our late friend #sambeall with the leadership and strength of his valiant wife @marycelestebf and exceptional team of #blackberryfarm to support the next generations in the culinary arts and hospitality industry #rememberingsambeall #passingthetorch #ayearofgreatdays ..thank you chef @cassidee for an evening of delicious,soulful and perfect food #thebarnatblackberryfarm"
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From My Menu

Chef Daniel Humm reviews Dishes prepared tableside at Daniel
$$$$ | French/Belgian
Upper East Side
"From chicken in a pig bladder to truffles in puff pastry to duck a la presse—I always leave inspired to reconnect with my classic French roots at Daniel. Viva Daniel Boulud!"
Chef Paul Liebrandt reviews Ice cream sundae at DBGB Kitchen and Bar
$$$ | Pub/Gastropub
Lower East Side
"Although the raspberry-lychee sundae has been one of my favorites, you can't go wrong with any flavor combination of this dessert made with whipped cream, cookies, meringue and ice cream. A must-order at Daniel Boulud's casual downtown place."
Chef Chris Santos reviews Boudin basque at DBGB Kitchen and Bar
$$$ | Pub/Gastropub
Lower East Side
"DBGB is home of 21st century man food. Their homemade sausages and burgers are among the best in NYC. The Boudin Basque is a standout: blood and pig's head sausage with Espelette pepper served atop scallion mashed potatoes, which really balance out the overall dish. Make sure to wash it down with a beer from their insane craft beer selection."
Chef Jonathan Waxman reviews Charcuterie board at Bar Boulud
$$$ | French/Belgian
Upper West Side
"I was trained in Paris in the '70s, and terrines, tête de veau, and jambon de Paris were taken for granted. Daniel has revitalized these venerable delicacies, modernizing them while remaining true to tradition. This charcuterie board is a work of genius!"
Chef David Burke reviews Lemon-saffron linguini w/ razor clams at Boulud Sud
$$$ | Mediterranean
Upper West Side
"I've had the razor clams with saffron pasta every time I've been to Boulud Sud. I often like coming here to sit at the bar with my buddies. The long clams are julienned and mixed directly into the homemade pasta. It's so refreshing."
Chef Antonio Bachour reviews Warm madeleines at db Bistro Moderne
$$$$ | French/Belgian | Modern | American
Brickell
"The madeleines come to the table warm and so moist! I suggest ordering them with a pot of tea. The simplicity of this treat in such an elegant restaurant is a welcoming combination."