Daniel Boulud on Maintaining Consistency Over the Long Haul

Asked how the coronavirus pandemic has affected his relationship with time, Daniel Boulud chokes up. The New York–based French chef—who owns 13 restaurants, including the Michelin-starred Daniel on Manhattan’s Upper East Side and the fast-casual café Épicerie Boulud—laments the ways that Covid-19 has uprooted his staff, suppliers, and customers, deeming it the worst experience of his five-decades-long career. 

The response reveals a defining trait of the ardent chef, who cares deeply not only for his personnel, but about everything his work encompasses. At 65, Boulud continues to derive his energy from perfecting his craft: reading old French cookbooks, experimenting with his team in the test kitchen, embracing the spontaneity of making food for someone on the fly. When the coronavirus shut down New York’s restaurants this past March, Boulud turned his white-tablecloth flagship inside out, providing takeout and food service on the sidewalk of East 65th Street for patrons, and through converting Épicerie Boulud’s Bowery location into a prep kitchen for Citymeals, he's  been helping feed first responders and elderly and food-insecure New Yorkers. Now, as New York officially begins its return to indoor dining, he's introducing Boulud Sur Mer, a pop-up environment designed by architect Stephanie Goto that reimagines Daniel’s interior, nodding to the South of France while elegantly incorporating safety protocols. The chef perks up when discussing Le Pavillion, the seafood restaurant he’s opening next year, a project he sees as a way to contribute to the regeneration of a city he loves after a harrowing period of downtime. His work transcends the kitchen: For Boulud, his legacy isn’t so much about what he’s accomplished, but about how he’s helping others. 

His profound interest in the wide-ranging potential of food is perhaps best demonstrated by the fact that Boulud is not only a chef, but a restaurateur. Work beckons constantly, as he points out in this episode of Time Sensitive, but it doesn’t seem to bother him. It’s all an extension of himself. His balanced, steady work ethic has enabled him to perpetually grow while maintaining consistency and standing the test of time. 

On this episode, Boulud’s generous spirit shines through as he details his journey to culinary success. He talks with Spencer about growing up on a farm near Lyon, France, that produced everything his family put on the table; how a “grande dame” facilitated his entry into fine dining; learning about food, mentorship, and entrepreneurship from several legendary chefs; and the humbling satisfaction of seeing his life’s work come full circle.