For decades, Daniel Boulud has been helping to shape the way that Americans think about fine dining. His Dinex Group, based in New York City, and his flagship restaurant Daniel have set the standard for luxury dining and have fostered the careers of chefs including Andrew Carmellini, David Chang, Gavin Kaysen, Rich Torrisi and many, many more. He now operates around 18 restaurants across the world, ranging from the extreme high end (the minimum spend in restaurant Daniel’s 4-seat Skybox, where I interviewed the chef for this podcast, is $1,600), to quick-service Epicerie Boulud locations where you can get a $9 sandwich.
Originally from the French culinary heartland near Lyon, Boulud came of age during the Nouvelle Cuisine movement of the 1960s and ’70s that broke the dogmatic shackles of Escoffier, allowing chefs to develop their own dishes and try non-traditional techniques.
If you’re curious to know how that came up, give this podcast a listen.
I hope you enjoy it.
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