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Daniel Boulud Quotes

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But t...

Daniel Boulud

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But t...

Tags: life, vegas, miami

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Daniel Boulud

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

Tags: love, italian food, italian

About Author
Daniel Boulud (born 25 March 1955) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He is best known for his eponymous restaurant Daniel, opened in New York City in 1993, which currently holds two Michelin stars.
Boulud was raised on a farm near Lyon and trained by several French chefs. Boulud built a reputation in New York, initially as a chef and more recently as a restaurateur. His management company, The Dinex Group, currently includes fifteen restaurants, three locations of a gourmet cafe (Epicerie Boulud) and Feast & Fêtes Catering. His restaurants include Daniel, Le Pavillon, Le Gratin, Café Boulud, Maison Boulud, Joji, and Joji Box, db bistro, Bar Boulud, and Boulud Sud.

To me, there's no great chef without a great team.

Daniel Boulud

To me, there's no great chef without a great team.

Tags: team, chef, me

For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised...

Daniel Boulud

For me, good service is efficient and discreet; it's that critical balance. As soon as the client sits down, the communication flow has to start. Customers need to feel that the waiters are supervised...

Tags: good, service, balance

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

Daniel Boulud

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

Tags: amazing, talent, japan

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste...

Daniel Boulud

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste...

Tags: beautiful, soul, cooking

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is...

Daniel Boulud

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is...

Tags: time, history, want

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

Daniel Boulud

I love to create, and to me, the ultimate freedom of expression is a blank canvas or a block of clay to capture whatever emotions your imagination gives it.

Tags: love, freedom, me

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or know...

Daniel Boulud

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or know...

Tags: knowledge, world, you