Guest of Honor
Executive Chef/Owner - Bouley Restaurant, Brushstroke
Champagne Reception, Friday March 28, 2014
Wine Cellar Dinner, Friday March 28, 2014
VIP Grand Tasting, Saturday March 29, 2014
David Bouley was born and raised near Storrs, Connecticut. From early on he was strongly influenced by life on his grandparents' farm, drawing upon their French heritage which instilled a love of the land, an appreciation for fresh products, care in preparation, and the inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe's most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New York, working in the leading restaurants at the time - Le Cirque, Le Périgord, and La Côte Basque. In 1985, he became chef of Montrachet restaurant and in 1987 David opened his own restaurant, Bouley, in TriBeCa. Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among the many accolades earned was a four-star review in The New York Times and the James Beard Foundation awards for best restaurant and best chef.
In 1997, Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant. Bouley Bakery immediately became enormously popular, earning another four-star review in The New York Times. In September 1999, David opened Danube, a Viennese-inspired restaurant, located on Hudson Street.
Following the tragic events of September 11, 2001, Bouley Bakery served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross. It re-opened as Bouley Restaurant in 2002, and Bouley Bakery and Market opened in a new location on West Broadway in TriBeCa.
David's newest venture is Brushstroke, a Japanese restaurant owned in collaboration with the Tsuji Culinary Institute of Osaka and housed in the former Danube space at 30 Hudson Street. Brushstroke adheres to the traditions of kaiseki dining which hails from Kyoto and started as a tea ceremony. Chefs in Japan are trained specifically for this style of dining which encompasses the use of seasonal items presented in small elaborate courses taking health and well-being in consideration along with flavor and presentation.
It is with this in mind that Chef Bouley is about to re-define fine dining in America once again at his namesake Bouley Restaurant now located at 163 Duane Street. Dedicated to the well-being and happiness of his guests, Chef Bouley is one of the only chefs in America who personalizes each meal to his customers’ likes and desires. His dedication to the art of dining is unsurpassable and it is what he stakes his reputation on. In his illustrious 25 year career Chef Bouley has cooked for everyone from kings and queens, to the average Joe, and each and every person has left his dining room or event having had a meal they remember for the rest of their lives.