Chef and restauranteur David Bouley is widely regarded as one of the most innovative and influential chefs of his time. Growing up, he was greatly influenced by his French grandparents, who instilled in him a reverence for fresh ingredients and the healthful meals they produce.
“We need to celebrate the purity of food, the joy of food, and the benefits of food,” he explained, and to that end, his culinary endeavors always deliver something worth celebrating. Each restaurant he opens and every dish he creates promises to expose his patrons to exciting new culinary experiences. And dining at any of Bouley’s restaurants is always just that: an experience.
From Bouley, the chef’s eponymous TriBeCa restaurant, which infuses a formal dining experience with his unique brand of eccentricity, to the kaiseki-inspired Brushstroke, a Michelin-star restaurant that houses a separate Michelin-star kitchen for its Ichimura Sushi Bar, Bouley pushes the envelope with each restaurant he creates. With Chef’s Pass, he brings diners into an intimate space between the kitchen and the dining room at Bouley, offering them an in-depth look at the ingredients that make up their meals, using Skype and multi-media installations to join them with journalists, nutritionists, and purveyors from all over the world. Bouley Test Kitchen is also geared toward educating guests, in an adaptive space that functions as a state-of-the-art culinary laboratory and classroom. His latest offering, Bouley Botanical, is a one-of-a-kind “urban farm event space” featuring 400+ varieties of edible plants in vertical window gardens, that also indulges Bouley’s passion for education by helping people understand how to coax maximum medicinal benefits, as well as flavor, from their food.
In 2003, Bouley released his cookbook East of Paris, which showcases his Austrian cuisine and recipes from the entire Danube region. Working with chef Mario Lohninger, Bouley interpreted Austrian dishes, using modern techniques with local ingredients to lighten and elevate classic regional dishes. Legendary chef Charlie Trotter called the book “a masterpiece,” and Eric Ripert said, “East of Paris captures the sensitivity, talent, and creativity of one of the greatest chefs of our time.”