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Grand Chef

Daniel Boulud, in addition to being the Grand Hotel Chef at The Surrey, is owner and chef of ten award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, he is considered one of America’s leading culinary authorities. 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 DANIEL, a three Michelin star and Relais & Châteaux eatery; the elegant Michelin-starred Café Boulud adjacent to Bar Pleiades; the relaxed DB Bistro Moderne; the charcuterie-centric Bar Boulud; Mediterranean-themed restaurant Boulud Sud; and Épicerie Boulud, an eat-in and take-out market and café.

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 three Michelin stars and Wine Spectator’s “Grand Award”, and is consistently ranked among Restaurant Magazine’s “World’s 50 Best Restaurants.” The Chef’s culinary style is reflected in his eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013).