Daniel Boulud was raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, outside of Lyon. At age 17, he became a finalist for Best Culinary Apprentice in France, and by 19, Boulud was working as a chef in the finest restaurants in Copenhagen. Upon moving to the U.S. in 1982, he served as the private chef to the Ambassador of the European Commission in Washington, D.C.  Boulud later moved to New York City to serve as head chef of the Polo Lounge and then the Hotel Plaza Athénée. He also served as executive chef at Le Cirque, which became one of the most highly rated restaurants in the country during his tenure. In 1993, Boulud opened the much-celebrated Daniel on Manhattan’s Upper East Side.  His restaurant group has grown significantly over the past 30 years, and today encompasses notable brands including:  Restaurant Daniel, Café Boulud, Le Pavillon, La Tete d'Or by Daniel, Centurion NY, Blue Box Café by Daniel Boulud, Le Gratin, Bar Boulud, Boulud Sud, Maison Boulud, Maison Barnes, and Epicerie Boulud.

Chef Boulud has won countless awards for his achievements, including James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America, Chevalier de la Légion d’Honneur and Officier de l’Ordre du Mérite Agricole et Chevalier du Mérite National by the French government.  In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World.  He also earned the 2023 Innovation Award from La Liste.  His Michelin-starred restaurants include Daniel, Café Boulud, Le Pavillon and Jōji.  Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and My Best: Daniel Boulud (Ducasse Books, 2014).  Additionally, Boulud is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. and is Chairman of Ment’or, providing grants to young chefs to advance their culinary education.