Born and raised on a farm in Lyons, France, Daniel Boulud learned a lot from watching his grandmother cook. He trained under some of that country's most renowned Chefs, then made his way to New York where he worked at the Polo Lounge and, for six years, as
Executive Chef at Le Cirque. In 1993, he opened Restaurant Daniel on Manhattan's Upper East Side, a shining spot -- soon to move to the site of the old Le Cirque -- that has been given four
stars by the New York Times and has been rated "one of the ten best in the world" by the International Herald Tribune. His latest endeavor is a partnership with Francois Payard in Payard
Patisserie and Bistro. He has also appeared on David Letterman and Regis and Kathy Lee, and writes a column, "Daniel's Dish," in Elle Decor magazine.
Born and raised on a farm in Lyons, France, Daniel Boulud learned a lot from watching his grandmother cook. He trained under some of that country's most renowned Chefs, then made his way to New York where he worked at the Polo Lounge and, for six years, as
Executive Chef at Le Cirque. In 1993, he opened 