Chef David Bouley
Chef David Bouley has been a leading figure in the culinary movement since opening the first Bouley restaurant in 1987. Among the many accolades earned were two four-star reviews in The New York Times, a 29 (out of 30) Zagat rating for five consecutive years, and the James Beard Foundation Best Chef and Best Restaurant awards, among many others. Chef then opened Bouley Test Kitchen for cooking classes and for visiting chefs to collaborate and discover new recipes focusing on new and healthier ingredients and beneficial techniques. Most recently, Bouley Botanical was opened as an event space, learning center, and commissary kitchen, where he grows over 400 edible plants and herbs. In 2011 he opened Brushstroke, a Japanese restaurant owned in collaboration with the Tsuji Culinary Institute of Osaka to continue to learn and employ the deep benefits of Japanese food culture. His latest project is Bouley at Home where Chef Bouley's passion for food, health and wellness is exemplified. In his illustrious career of almost 40 years, he 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 pure, healthy, and memorable meal they remember for the rest of their lives. To this day he is instrumental in the culinary landscape of New York.