Recently honored by Les Grandes Tables du Monde as the world's best restaurateur, Daniel Boulud continues to launch new successful restaurants. "But I remain a chef: going to work every day makes my adrenaline spike."
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The sun never sets on his empire: famous and celebrated for Daniel, a two-star restaurant in Manhattan, today the (almost) 68-year-old Boulud runs fine dining, cafes, and bistros scattered from London to Singapore, passing through Dubai. Last year alone, he launched two more: Le Voyage housed aboard the Celebrity Beyond cruise ship, and Le Pavillon, a Japanese vegetable and seafood-focused restaurant housed in a Manhattan skyscraper (and no shortage of gourmet steakhouses, in the works for 2024). Les Grandes Tables du Monde recently took note, awarding him the title of best restaurateur in the world.
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It represents the well-deserved consecration for an extraordinary career, which began at the age of fourteen when Boulud, the son of Lyon farmers, was already slaving away in the kitchen. He then cut his teeth in the city's starred restaurants, emigrating to New York in 1982, working at Le Cirque, and then founding, in 1993, Daniel, an authentic American dining institution that interprets in a contemporary way the techniques and savoir-faire of his French motherland.
Far from getting big-headed, however, Boulud remains famous for his affability. "The beauty of this profession is brotherhood," he says. "I think the team is the secret to success, from service to the kitchen since everyone can impact the guest experience and play their part in building it. My most valued qualities are loyalty and dedication. In restaurants, we sincerely make sure that we give our people every tool to succeed and reach their goals."
"I take nothing for granted, count my wounds, keep reinventing myself, and stay true to myself. No one is perfect, we always keep learning, innovating and evolving. Working on new projects, starting new kitchens, and creating new visions is exciting. But simply going to work every day, protecting what we do, and constantly reconsidering our actions so that we can hold up better to the competition gives me energy. I am a French chef who loves to do French cooking. I teach my people the virtue of organization and the art of gastronomy."
"All of us obviously care about titles and awards, but my priority has always been the customer. I can create beautiful restaurants and build great teams, but I am nothing without his support. In award-winning restaurants, you never know if people go because of the stars or because they love the food. But I don't want to be yet another box to tick. I could do a unique tasting menu and earn another star, but I would no longer be myself. I want to offer a menu full of options to motivate guests to come back, as they always have over the past 30 years, to know the name of every waiter, and to connect with the chef and the bartender. That's important to me. I love being considered a cook before I am a restaurateur, so much so that I live above the restaurant. The first thing I do at work is put on my jacket and inquire in the kitchen, then during service, I go to the dining room, greet guests, take orders, and pour wine. The restaurant is an extension not only of me but of the whole team."
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Nor is there any lack of advice for young people. "It's not about finding a great restaurant to work in, what matters is being patient and choosing a good mentor who can teach you and help you become a good cook. I've been lucky to have so many masters, to lean on in my career. In the 1970s, they traveled across the world, from Japan to Brazil, to teach young chefs how to become great. A good mentor will follow, advise, and encourage you so that you continue to grow."
Source: theedgesingapore.com
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