Board Of Directors
DANIEL BOULUD, CHAIRMAN
Daniel Boulud is Chef-Owner of ten award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the restaurant scene, and is today considered one of America’s leading culinary authorities. Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants DANIEL, Café Boulud, DB Bistro Moderne, Bar Boulud and now, DBGB Kitchen and Bar. In addition, he has created Café Boulud in Palm Beach and Daniel Boulud Brasserie at the Wynn Las Vegas Resort. In 2008, the Chef extended his culinary reach internationally, opening Maison Boulud in the Legation Quarter in Beijing, China, and overseeing Lumière and a DB Bistro Moderne in Vacounver, Canada. Boulud is the recipient of James Beard Foundation awards for “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year”. In 2006 Boulud was named a Chevalier de la Legion d’Honneur by the French government for his contribution to the advancement of French culinary culture. The Chef has published six books, and produced three seasons of the “After Hours with Daniel” television series. The Michelin Guide awarded restaurant Daniel with three-stars in October, 2009.
THOMAS KELLER, PRESIDENT
Thomas Keller is Chef and Owner of The French Laundry, Bouchon, Bouchon Bakery, and Ad Hoc in Yountville, California, Bouchon in Las Vegas, Nevada, and Per Se and Bouchon Bakery in New York City. Through the years, he and his restaurants have garnered numerous accolades. In 2007 he received the “Outstanding Restaurateur” award from the prestigious James Beard Foundation. In addition, both Per Se and The French Laundry have garnered “three stars” from the French-based Michelin Guide, along with Bouchon Yountville’s one star rating–making him the only American-born chef to receive this honor since the guide’s inception in 1900. Keller is also the author of the James Beard Foundation and IACP award-winning The French Laundry Cookbook, Bouchon Cookbook, Under Pressure: Cooking Sous Vide and the upcoming Ad Hoc at Home, all published by Artisan.
JEROME BOCUSE, VICE PRESIDENT
Jerome Bocuse is a native of Lyon, France, and is the son of Paul Bocuse, the legendary chef and founder of the Bocuse d’Or. Jerome Bocuse has been involved with the Bocuse d’Or International planning since 1993. Since 1996, Jerome Bocuse has overseen Les Chefs de France, the traditional French restaurant in France’s pavilion at Walt Disney World’s Epcot Center in Orlando, Florida. Jerome Bocuse is a graduate of the Culinary Institute of America and the Florida International School of Hospitality Management.