About

Board of Directors

Daniel Boulud 4- courtesy Daniel Krieger

DANIEL BOULUD, CHAIRMAN

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. He is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Over the last two decades, Boulud has evolved from a chef to a chef-restaurateur, bringing his artistry to NYC restaurants Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne, DBGB Kitchen and Bar and Épicerie Boulud. Outside of New York, the chef’s seasonal French-American cooking is found in Florida, Las Vegas, London, Singapore, Montréal and Toronto. Daniel Boulud is the author of eight cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Restaurateur,” “Best Chef of New York City” and “Outstanding Chef of the Year”. In 2006 Boulud was named a Chevalier de la Legion d’Honneur by the French government for his contribution to the advancement of French culinary culture.

TFL-ChefKeller-CREDIT-Deborah-Jones

THOMAS KELLER, PRESIDENT

Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry. More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print. Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.

JÉRÔME BOCUSE, VICE PRESIDENT

Jérôme Bocuse is a native of Lyon, France, and is the son of Paul Bocuse, the legendary chef and founder of the Bocuse d’Or. Jérôme Bocuse has been involved with the Bocuse d’Or International planning since 1993. Since 1996, Jérôme Bocuse has overseen Les Chefs de France, the traditional French restaurant in France’s pavilion at Walt Disney World’s Epcot Center in Orlando, Florida. Jérôme Bocuse is a graduate of the Culinary Institute of America and the Florida International School of Hospitality Management.

MARCEL DORON, TREASURER

 

JOEL BUCHMAN, SECRETARY