David Bouley

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David Bouley's Bio: 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.

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. … Read more