David Bouley

David Bouley was born and raised near Storrs, Connecticut. Life on his grandparents’ farm made a lasting impression on him. Inspired by their French heritage, David developed an appreciation for cooking healthful meals using carefully prepared fresh ingredients.

David worked in restaurants from an early age, spending time in Cape Cod, Sante Fe, and eventually France and Switzerland. After studying at the Sorbonne, he had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Giradet. Having gained that experience, David returned to work in some of New York’s leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque. He also spent time working as sous chef in a San Francisco restaurant opened by Roger Vergé.

From there, David became chef of Montrachet restaurant when it opened in TriBeCa in 1985. The restaurant quickly drew attention and earned a three-star review in The New York Times.

In 1987 David opened his namesake restaurant in TriBeCa, lower Manhattan. Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among many accolades, Bouley earned a four-star review in The New York Times and received The James Beard Foundation awards for Best Restaurant and Best Chef. From 1991 through its close in 1996, Bouley received the number one ranking in both food and popularity in the Zagat Survey of New York City Restaurants. Bouley has the distinction of being the first restaurant in the Zagat Guide to achieve a food rating of 29 (out of a possible 30). Upon closing Bouley restaurant in 1996, David sought to realize his culinary vision of bringing high quality products to an expanded audience.

The opening of Bouley Bakery on the corner of West Broadway and Duane Streets opened in 1999 earning four stars by The New York Times and two Michelin stars before it changed locations in 2008 and was renamed Bouley restaurant. His other restaurant Danube also received two Michelin stars. The Danube location was transformed into a new entity, called Brushstroke restaurant in 2011.

The Bouley Bakery and Market at the corner of West Broadway and Duane Streets quickly became a community hot spot offering over 500 freshly prepared items to enjoy at home or in the café. Serving 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.

In November 2008 Bouley shifted away from retail continuing a fine dining experience by moving entities to the Mohawk Building at Duane and Hudson Streets, opposite Bouley’s first namesake restaurant of 1987. Guest continued to be immersed in the scent of fresh apples upon entering the fine dining restaurant, a signature that originated with his first restaurant.

The Chef’s Pass, a private dining room seating 8-12 of Bouley Restaurant, allowed David to demonstrate firsthand how he assembles his dishes. The Chef’s Pass also provided him the opportunity to introduce his guests via Skype to purveyors and artisanal masters who share his inspiration for the highest standards of flavor for health.

Brushstroke, in collaboration with Tsuji Culinary Institute, opened in April of 2011. Awarded a Michelin Star in its first year and listed in GQ’s list of the ten best restaurants in America, the restaurant maintained the Bouley tradition of sharing, education, and creating dishes for better health. Ichimura at brushstroke 2012-2016, a sushi counter within the restaurant garnered two Michelin stars.