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Board Of Directors


Daniel Boulud is Chef-Owner of several 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.


Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. 
Keller’s casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). Chef Keller is the author of many books, including The New York Times best selling cookbook “Bouchon Bakery,”; the award-winning “The French Laundry” and “Bouchon” cookbooks; and “Under Pressure,” a book devoted to sous vide cooking. Before releasing “Bouchon Bakery” in October 2012, Keller published “Ad Hoc at Home,” a book of family-style recipes that received awards from IACP and the James Beard Foundation. It was his first New York Times best seller. Keller now has a total of more than one million copies of his books in print. Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.


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.