Who is the chef at Bouley and what is his background?

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Bouley is the brainchild of chef and restaurateur David Bouley, a long-time fixture in the Manhattan culinary scene. In fact, it seems Bouley’s entire life has been spent in the kitchen — one of his first jobs as a teen was washing dishes at a Connecticut restaurant. At 19, Bouley moved to New Mexico to attend college, but eventually left to pursue a career as a chef. After stints in Los Angeles, Paris and San Francisco, Bouley returned to the East Coast to open the French restaurant Montrachet with partner Drew Nieporent. Bouley eventually left Montrachet to open the first incarnation of his eponymous French eatery in 1987. After a few reimaginings, the Forbes Travel Guide Four-Star restaurant landed at its current location in 2008, across the street from the chef’s latest endeavor, the Japanese restaurant Brushstroke. Bouley also runs a world-class culinary teaching center two blocks away, Bouley Test Kitchen. A research and development facility of sorts, many of Brushstroke’s signature dishes were dreamt up on its 200-square-foot slab of slate, which serves as Bouley’s chalkboard.

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