David Bouley was a sole owner and chef of restaurants in Tribeca, New York City, best known for his flagship restaurant, Bouley.
12 Facts About David Bouley
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David Bouley attended the University of Connecticut, later completing the Cours de Civilisation Francaise at the Sorbonne in Paris.
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David Bouley worked in restaurants in Cape Cod, Santa Fe, New Mexico, France and Switzerland.
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David Bouley returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Perigord, and La Cote Basque, as well as spent time as sous chef in a restaurant opened by Roger Verge in San Francisco.
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In 1997, David Bouley moved and reopened as the David Bouley Bakery.
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In September 1999, David Bouley opened Danube, a Viennese-inspired restaurant, located on Hudson Street, and authored his first book, East of Paris: The New Cuisines of Austria and the Danube.
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David Bouley was one of the first chefs in America to create tasting menus.
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David Bouley was sought out by those with auto-immune challenges.
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In 2015, David Bouley was the first non-Japanese citizen to garner the Japanese Cuisine Goodwill Ambassador honor by the Japanese Government.
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David Bouley died from a heart attack at his home in Kent, Connecticut, on February 13,2024, at the age of 70.
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David Bouley Bakery earned two Michelin Stars before it changed locations in 2008 and was renamed David Bouley Restaurant.
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David Bouley Test Kitchen is a private event and testing learning center for visiting guest chefs and for developing recipes for the David Bouley enterprises.