David Bouley
Encyclopedia
David Bouley is an American
chef
and restaurateur
with restaurants in TriBeCa, New York City
. He is best known for his flagship restaurant, Bouley.
Early in his career, he worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While in Europe, after studies at the Sorbonne, David had the opportunity to work with chefs Roger Vergé, Paul Bocuse
, Joel Robuchon
, Gaston Lenôtre
, and Frédy Girardet
. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco. From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. The restaurant quickly drew attention and earned a three-star review in The New York Times. In 1987 David opened his own restaurant, Bouley, in TriBeCa overlooking Duane Park.
In 1991, Zagat's asked its 7,000 diners, "Where you would you eat the last meal of your life?" Respondents "overwhelmingly" chose Bouley.
In the days after the September 11 attacks, Bouley organized an operation to feed rescue and relief workers at Ground Zero
. This effort was met with controversy, unsubstantiated allegations, after it was reported that Bouley may have been relying on volunteer food servers and donated food while being paid by the American Red Cross
. Through discovery, it was learned the insurance company involved instigated and filed a frivolous lawsuit, a transparent complaint to disavow their obligations. A settlement was granted in Bouley's favor.
Bouley earned two Michelin stars before it changed locations in 2008. Another of Bouley's New York restaurants, Danube received one Michelin star. The Danube location was transformed into a new entity designed by Architect SuperPotato or Takashi Sugimoto called 'brushstroke Restaurant'.
brushstroke Restaurant, located at 30 Hudson Street, opened April 2011, is a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products at the highest level while integrating American ingredients.
Bouley Test Kitchen is a private event and testing learning center for visiting guest chefs and to develop recipes for the Bouley entities. The facilities were used by the American Team for the Bocuse d'Or
Competition 2011, spear headed by Daniel Boulud and Thomas Keller.
In the summer of 2006 he married fellow collaborator, Nicole Bartelme
, pioneer of the TriBeCa Film Festival, artist and photographer.
and stating his intention to address all the violations so that it "will never happen again."
Cuisine of the United States
American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
and restaurateur
Restaurateur
A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.-Etymology:The word...
with restaurants in TriBeCa, New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
. He is best known for his flagship restaurant, Bouley.
Early in his career, he worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While in Europe, after studies at the Sorbonne, David had the opportunity to work with chefs Roger Vergé, Paul Bocuse
Paul Bocuse
Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine...
, Joel Robuchon
Joël Robuchon
Joël Robuchon is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France in cuisine in 1976...
, Gaston Lenôtre
Gaston Lenôtre
Gaston Lenôtre was a French pastry chef and caterer.-Biography:Lenôtre was born in Normandy, France. His mother, Éléonore, was one of the first women chefs in Paris during the 1900s, and was the chef of the Rothschild family...
, and Frédy Girardet
Frédy Girardet
Frédy Girardet is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in Crissier, Switzerland earned three Michelin stars and before Giradet's retirement in 1996 was often called the greatest restaurant in the...
. Having gained that experience, David returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco. From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. The restaurant quickly drew attention and earned a three-star review in The New York Times. In 1987 David opened his own restaurant, Bouley, in TriBeCa overlooking Duane Park.
In 1991, Zagat's asked its 7,000 diners, "Where you would you eat the last meal of your life?" Respondents "overwhelmingly" chose Bouley.
In the days after the September 11 attacks, Bouley organized an operation to feed rescue and relief workers at Ground Zero
Ground zero
The term ground zero describes the point on the Earth's surface closest to a detonation...
. This effort was met with controversy, unsubstantiated allegations, after it was reported that Bouley may have been relying on volunteer food servers and donated food while being paid by the American Red Cross
American Red Cross
The American Red Cross , also known as the American National Red Cross, is a volunteer-led, humanitarian organization that provides emergency assistance, disaster relief and education inside the United States. It is the designated U.S...
. Through discovery, it was learned the insurance company involved instigated and filed a frivolous lawsuit, a transparent complaint to disavow their obligations. A settlement was granted in Bouley's favor.
Bouley earned two Michelin stars before it changed locations in 2008. Another of Bouley's New York restaurants, Danube received one Michelin star. The Danube location was transformed into a new entity designed by Architect SuperPotato or Takashi Sugimoto called 'brushstroke Restaurant'.
brushstroke Restaurant, located at 30 Hudson Street, opened April 2011, is a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products at the highest level while integrating American ingredients.
Bouley Test Kitchen is a private event and testing learning center for visiting guest chefs and to develop recipes for the Bouley entities. The facilities were used by the American Team for the Bocuse d'Or
Bocuse d'Or
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...
Competition 2011, spear headed by Daniel Boulud and Thomas Keller.
In the summer of 2006 he married fellow collaborator, Nicole Bartelme
Nicole Bartelme
Nicole Bartelme is an American artist and a pioneer of The TriBeCa Film Festival in Manhattan, New York City. Bartelme works in several genres and media, including photography, interior/set design, poetry and sound. Bartelme received her Bachelor of Fine Arts from the Rhode Island School of Design...
, pioneer of the TriBeCa Film Festival, artist and photographer.
Books
- East of Paris: The New Cuisines of Austria and the Danube (Ecco) Authors: David Bouley, Mario Lohninger, Melissa Clark (2003). East of Paris embraces Austrian culture, lifestyle, and — above all else — the new Austrian cuisine, as interpreted by the renowned David Bouley. Praised as one of the top chefs in the world, Bouley, in collaboration with executive chef Mario Lohninger, has adapted and lightened Austrian cuisine, introducing innovative cooking techniques to indigenous ingredients and classic regional dishes. This cuisine is truly unique, capturing the peak flavor in its ingredients, combining classic techniques and influences from around the world, and translating them into a culinary language with an Austrian gestalt.
Restaurant Health Department Violations
In late 2009, Bouley Bakery and Market in New York City failed health inspections twice. Bouley responded by hiring a former Health Department inspector as a consultantConsultant
A consultant is a professional who provides professional or expert advice in a particular area such as management, accountancy, the environment, entertainment, technology, law , human resources, marketing, emergency management, food production, medicine, finance, life management, economics, public...
and stating his intention to address all the violations so that it "will never happen again."