If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back. Daniel Boulud backbearbring Change image and share on social
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done. Daniel Boulud admirechefhave Change image and share on social
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant. Daniel Boulud belongcautiouspretension Change image and share on social
To me, there's no great chef without a great team. Daniel Boulud chefgreatteam Change image and share on social
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy. Daniel Boulud discernincrediblyrestaurant Change image and share on social
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho. Daniel Boulud eastedgyinterest Change image and share on social
I try to come to Asia twice a year. I also go to Europe - to London as well as to France to see my family - four or five times a year. Daniel Boulud asiaeuropefamily Change image and share on social
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that. Daniel Boulud chefdinefigure share on social
For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical. Daniel Boulud anytimecalculateenjoy Change image and share on social
I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places. Daniel Boulud bringcityhave Change image and share on social