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David Bouley (May 27, 1953 – February 13, 2024) was an American and French [citation needed] chef. He was a sole owner and chef of restaurants in Tribeca , New York City, best known for his flagship restaurant, Bouley .
Bouley was a contemporary French restaurant located at 163 Duane Street (between Greenwich Street and Hudson Street), in Tribeca in Manhattan, in New York City. [ 2 ] [ 3 ] David Bouley was its owner and chef.
Head chef: David Bouley: Food type: Contemporary: Rating (Michelin ... Bouley at Home was a Michelin-starred restaurant in the Flatiron District of Manhattan in New ...
Lenoir chef-owner Todd Duplechan worked at chef David Bouley’s Danube in New York City when the guide first arrived stateside. Danube was one of only four NYC restaurants to receive two stars in ...
The process is difficult and you don’t know what the process is,” said Todd Duplechan, who owns Lenoir and worked at chef David Bouley’s two-starred Danube in New York City when the guide ...
The owners of the restaurant were French chef David Bouley and Yoshiki Tsuji, who is president of Tsuji culinary school in Osaka, Japan. Sushi Ichimura at brushstroke was opened inside of the restaurant Brushstoke in 2012. They employed the head chef Tokyo-trained Eiji Ichimura, who has been cooking sushi for over 40 years. [2] [3] [4] [5]
Chef Doug Psaltis has worked with some of the best in the industry and now reigns over the kitchen of Chicago's RPM Italian. Long before Doug Psaltis stepped into the kitchens of culinary greats ...
In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin restaurant in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley's sous-chef before Maguy and Gilbert Le Coze recruited him as a chef for Le Bernardin.