About Daniel Boulud
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Daniel Boulud’s New York City restaurants include his flagship DANIEL, a Michelin starred Relais & Châteaux member; the elegant Café Boulud with its adjacent Bar Pleiades; the more casual db Bistro Moderne; three adjacent Upper West Side locations including the charcuterie-centric Bar Boulud, a Mediterranean themed restaurant, Boulud Sud, and Épicerie Boulud, an eat-in and take-out market and café; DBGB Kitchen and Bar on the Bowery is chef’s relaxed downtown restaurant where the French brasserie meets the American Tavern.
Beyond Manhattan the chef has created Café Boulud in Palm Beach and db Bistro Moderne in downtown Miami, Florida. The Chef has extended his culinary reach internationally with a db Bistro Moderne at Singapore’s Marina Bay Sands. Bar Boulud, his first restaurant in the United Kingdom opened in London’s Mandarin Oriental in May 2010. In 2012, two new partnerships were forged with legendary names in hospitality, when Daniel Boulud and his restaurant management team opened a Café Boulud in Toronto’s Four Seasons hotel and a Maison Boulud in Montréal’s Ritz-Carlton. Additionally, Daniel returned to Las Vegas in partnership with The Venetian® Las Vegas in Spring 2014. In September 2014 he opened a DBGB Kitchen and Bar in Washington D.C.’s CityCenterDC and a Bar Boulud in Boston’s Mandarin Oriental.
Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” In addition, he has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”; DANIEL is consistently ranked among Restaurant Magazine’s “World’s 50 Best Restaurants.” The Chef’s culinary style is reflected in his eight cookbooks, including his most recent books DANIEL: My French Cuisine (Grand Central Publishing, 2013) and My Best: Daniel Boulud (Alain Ducasse Publishing, 2014).
About The Dinex Group
What would eventually become The Dinex Group began to take shape when Daniel Boulud left his position as Executive Chef at New York’s famed Le Cirque in 1992. The following year, with the help of Lili Lynton, a trusted friend and savvy investment professional, and the financial backing of Joel Smilow, former Chairman of Playtex Products, the chef went on to open Restaurant DANIEL. Soon thereafter the restaurant would attract significant media acclaim and a highly coveted four star rating in The New York Times and three stars in the New York City Michelin Guide.
In 1994 Boulud formed a partnership with Jean-Christophe Le Picart to create Feast & Fêtes Catering, which has become known for offering the haute couture of haute cuisine catering. When Restaurant DANIEL’s award winning Pastry Chef François Payard felt he was ready to create his own venture, Daniel Boulud and Joel Smilow welcomed the opportunity to stand behind François- creating Payard Patisserie & Bistro, which opened in 1997.
With intrigue and demand for Boulud’s exquisite French cuisine on the rise, the chef and his team of business partners created The Dinex Group, LLC in 1997 as a holding and management company for the three existing restaurant operations, as well as for future ventures.
In 1998 and 1999, Restaurant DANIEL relocated to an 18,000 square feet space at 610 Park Avenue, the location of the former Mayfair Hotel, resulting in a restaurant of unprecedented luxury and spaciousness. The original DANIEL location was redesigned to create Café Boulud, which received a three star rating in The New York Times and a star in the Michelin Guide. DB Bistro Moderne was The Dinex Group’s most casual and contemporary restaurant concept to date when it opened just steps from Times Square in Midtown Manhattan in 2001, on the ground floor of the City Club Hotel. In 2008 the group opened Bar Boulud, a casual bistro and wine bar across from Manhattan’s Lincoln Center.
For its first venture outside of New York City, Dinex chose Palm Beach, Florida where it opened a second Café Boulud in 2003, situated within the Brazilian Court Hotel. Expansions beyond New York City continued with Maison Boulud Beijing in 2006, a French fine dining restaurant in Beijing’s “Legation Quarter”; May 2010 saw the opening of Bar Boulud in London’s Mandarin Oriental Hyde Park, soon followed by two db Bistro Moderne locations: in downtown Miami’s five star JW Marriott Marquis Miami, opened in November 2010, and in Singapore’s Marina Bay Sands Resort & Casino, opened in December 2010; and openings in Montreal and Toronto respectively in 2012: Maison Boulud in the Ritz-Carlton Montreal in May 2012 and Café Boulud in the new The Four Seasons Hotel Toronto in October 2012.
Meanwhile the group was equally busy at home, opening DBGB Kitchen and Bar in June 2009, a French–American brasserie situated downtown on Manhattan’s Bowery, and Boulud Sud in May 2011, a Mediterranean restaurant across the street from Lincoln Center. The group rounded out its offerings with an gourmet eat-in and take-out market concept, Épicerie Boulud, which offers house made charcuterie, breads and pastries, artisanal cheeses, sandwiches and soups, pastries, as well as an oyster and wine bar in the evening.
Today, The Dinex Group operates 13 restaurants, including seven in New York City and an additional six in national and international destinations.