David Bouley Biography
David Bouley is an American chef and restaurateur with restaurants in TriBeCa, New York City, best known for his flagship restaurant, Bouley.
The Bouley Bakery served as a base to feed rescue and relief workers at Ground Zero in September 11 attacks. Being known as The Green Tarp, over one million meals for Ground Zero relief workers were prepared in conjunction with the Red Cross. The bakery re-opened in 2002.
David Bouley Age
Bouley was born on 27 May, 1953 in Storrs, Mansfield, Connecticut. He is 66 years old as of 2019.
David Bouley Family
Bouley has not yet disclosed information regarding his father, mother, and siblings.
David Bouley Wife
Bouley has been married to collaborator Nicole Bartelme since the summer of 2006. She is the pioneer of the TriBeCa Film Festival, artist and photographer.
David Bouley Bakery
In November 2008, with space opening up in the Mohawk Building, the Flagship Restaurant moved to its current location at Duane and Hudson Streets, opposite Bouley’s first namesake restaurant of 1987.
The Bouley Bakery and Market then shifted to the former restaurant space and it quickly became a community hot spot offering over 500 freshly prepared items to enjoy at home or in the café. It served bread, pastries, and other baked goods, as well as meat fish and over 50 hot items created on premises, the bakery catered to over 5,000 guests daily.
Upon reopening of Bouley Restaurant, he moved to focus on his creative signature cooking style and less on retail.
David Bouley Career
He worked in restaurants in Cape Cod, Santa Fe, New Mexico, and, eventually, France and Switzerland. While he was in Europe, he had the opportunity to work with chefs Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, and Frédy Girardet. He later returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spending time as sous chef in a restaurant opened by Roger Vergé in San Francisco.
Bouley became chef of Montrachet restaurant in 1985. He opened his own restaurant, “Bouley,” in TriBeCa overlooking Duane Park in 1987. It earned a four-star review in The New York Times and won James Beard Foundation awards for the Best Restaurant and Best Chef, among other Beard Awards. He was awarded the “Best Restaurant Award in the United States” from TripAdvisor’s Traveler’s Choice Awards, ranking #15 in the world. He also received 29 out a 30 rating in Zagat.
The zagat asked its 7,000 diners, “Where you would you eat the last meal of your life?” Respondents “overwhelmingly” chose Bouley in 1997. The Bouley restaurant then moved location and opened up as the Bouley Bakery. He opened a Viennese-inspired restaurant, located on Hudson Street, and authored his first book East of Paris: The New Cuisines of Austria and the Danube in September 1999.
In November 2011, the Chef’s Pass, a private dining room seating 8-12 opened. It allowed him to demonstrate firsthand how he assembles his dishes. It also gives him the opportunity to introduce his guests via Skype to purveyors and artisan masters who inspire him.
In April 2011, Brushstroke, in collaboration with Tsuji Culinary Institute opened. It was awarded a Michelin Star in its first year and listed in GQ’s list of the ten best restaurants in America. It continues the Bouley tradition of sharing, education, and creating dishes for better health.
David Bouley Salary
Bouley’s salary is not yet disclosed.
David Bouley Networth
Bouley owns a restaurant and bakery and by them he has acquired great wealth. However, his net worth is not yet revealed.
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