David Bouley

Bouley was born on May 27, 1953, in Storrs, Connecticut. He attended the University of Connecticut, later completing the Cours de Civilisation Française at the Sorbonne in Paris.{{Cite news |last=Moskin |first=Julia |date=February 13, 2024 |title=David Bouley, Influential New York Chef, Dies at 70 |url=https://www.nytimes.com/2024/02/13/dining/david-bouley-dead.html |access-date=February 13, 2024 |work=The New York Times |language=en-US |issn=0362-4331 |archive-date=February 13, 2024 |archive-url=https://web.archive.org/web/20240213210726/https://www.nytimes.com/2024/02/13/dining/david-bouley-dead.html |url-status=live}}

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Bouley worked in restaurants in Cape Cod, Santa Fe, New Mexico, France and Switzerland. While in Europe, after studies at the Sorbonne, he worked with chefs Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, Frédy Girardet, and Paul Haeberlin.{{cite web |url=http://www.davidbouley.com/ |title=David Bouley |publisher=David Bouley |date= |access-date=February 2, 2012 |archive-date=February 2, 2012 |archive-url=https://web.archive.org/web/20120202055612/http://www.davidbouley.com/ |url-status=live}} Bouley returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spent time as sous chef in a restaurant opened by Roger Vergé in San Francisco. In 1985, he became chef of Montrachet restaurant, awarded three stars in its first three weeks by the New York Times. In 1987, he became chef/owner of his namesake restaurant, Bouley, in Tribeca overlooking Duane Park, which earned a four-star review in the New York Times and won several James Beard Foundation awards, including Best Restaurant and Best Chef.{{Citation needed|date=February 2024}}

In 1997, Bouley moved and reopened as the Bouley Bakery.{{Citation needed|date=February 2024}} David Bouley was the first ‘Chef’ to ever be featured on the cover of the New York Times Magazine. In September 1999, Bouley opened Danube, a Viennese-inspired restaurant, located on Hudson Street, and authored his first book, East of Paris: The New Cuisines of Austria and the Danube.{{Citation needed|date=February 2024}} In 1999, the bakery earned four stars by The New York Times and two Michelin Stars before it changed locations in 2008 and was renamed Bouley Restaurant.{{Citation needed|date=February 2024}} His other restaurant, Danube, also received two Michelin stars. The Danube location was transformed into a new entity called Brushstroke Restaurant in Tribeca in 2011. Brushstroke was a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products while integrating American ingredients. It received two Michelin stars.{{Citation needed|date=February 2024}}

He was one of the first chefs in America to create tasting menus.{{Citation needed|date=February 2024}} He was sought out by those with auto-immune challenges. This approach won him Lifetime Achievement Awards from the Celiac Disease Center at Columbia University and the Rogosin Institute, an affiliate of New York-Presbyterian hospital.{{Citation needed|date=February 2024}}

In 2015, Bouley was the first non-Japanese citizen to garner the Japanese Cuisine (Washoku) Goodwill Ambassador honor by the Japanese Government.{{Citation needed|date=January 2025}}

In 2020, the French Government bestowed upon Bouley the honor of the title of Knight in the Order of the agricultural Merit ({{lang|fr|Ordre du Mérite de l’Agriculture et de l’Alimentation}}).{{cite web |url=https://newyork.consulfrance.org/david-bouley-decore-de-l-ordre-du-merite-agricole-par-la-france |title=David Bouley décoré de l'Ordre du Mérite Agricole par la France |language=fr |trans-title=David Bouley awarded the Order of Agricultural Merit by France |access-date=2024-02-14 |archive-date=2022-06-20 |archive-url=https://web.archive.org/web/20220620220630/https://newyork.consulfrance.org/david-bouley-decore-de-l-ordre-du-merite-agricole-par-la-france |url-status=live}}

Bouley died from hereditary heart failure at his home in Kent, Connecticut, on February 13, 2024, at the age of 70. He is survived by his wife Nicole Bartelme. The couple met the last day, the last lunch of his namesake restaurant in 1996. Their wedding in the Loire Valley, France was in 2006.

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Bouley Bakery earned two Michelin Stars before it changed locations in 2008 and was renamed Bouley Restaurant. His other restaurant, Danube, also received two Michelin stars.{{cite web |last=Fabricant |first=Florence |url=https://www.nytimes.com/2005/11/02/dining/02mich.html?pagewanted=all |title=Is New York Worth a Trip? Oui |work=The New York Times |date=November 2, 2005 |access-date=February 21, 2017 |archive-date=February 16, 2024 |archive-url=https://web.archive.org/web/20240216155739/https://www.nytimes.com/2005/11/02/dining/is-new-york-worth-a-trip-oui.html |url-status=live}} The Danube location was transformed into a new entity called Brushstroke Restaurant.

Brushstroke Restaurant, located at 30 Hudson Street opened in April 2011, was a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products while integrating American ingredients.{{cite news |url=http://dinersjournal.blogs.nytimes.com/2011/04/11/after-a-long-wait-brushstroke-is-poised-to-open/ |work=The New York Times |first=Florence |last=Fabricant |title=After a Long Wait, Brushstroke Is Poised to Open |date=April 11, 2011 |access-date=April 28, 2011 |archive-date=April 15, 2011 |archive-url=https://web.archive.org/web/20110415032651/http://dinersjournal.blogs.nytimes.com/2011/04/11/after-a-long-wait-brushstroke-is-poised-to-open/ |url-status=live}}

Bouley Test Kitchen is a private event and testing learning center for visiting guest chefs and for developing recipes for the Bouley enterprises. The facilities were used by the American Team to launch the Bocuse d'Or Competition 2011.{{cite web |url=http://www.bocusedorusa.org/mainsite/team-usa-training-up-date/ |title=Bocuse d'Or USA » Team USA Training Up-date |publisher=Bocusedorusa.org |access-date=February 2, 2012 |archive-url=https://web.archive.org/web/20120323094859/http://www.bocusedorusa.org/mainsite/team-usa-training-up-date/ |archive-date=March 23, 2012 |url-status=dead}} It was relocated from TriBeCa, lower Manhattan, to the Flatiron District in October 2017.

Bouley Botanical, on another corner in TriBeCa, located at 281 Church Street, is an event space which serves as an educational forum to develop creative healthy eating lifestyles through its lecture series: The Chef & The Doctor.{{cite news |url=https://www.wsj.com/articles/SB10001424052702304704504579431133752897634 |work=The Wall Street Journal |first=Kathleen |last=Squires |title=Health Food for Foodies: Chefs and doctors are teaming up to create healthy dishes you might actually crave |date=March 14, 2014 |access-date=March 6, 2017 |archive-date=April 22, 2016 |archive-url=https://web.archive.org/web/20160422125824/http://www.wsj.com/articles/SB10001424052702304704504579431133752897634 |url-status=live}}

Bouley at Home is at 31 West 21st Street in the Flatiron District. It is a collaboration with Bulthaup Kitchen Design group based in Germany, with divisions across the United States and Europe.{{cite web |url=https://www.nytimes.com/2017/10/30/dining/david-bouley-at-home-school-restaurant-food-lab.html |work=The New York Times |first=Florence |last=Fabricant |title=In Bouley at Home, a Chef's Total Philosophy Under One Roof |date=October 31, 2017 |access-date=December 15, 2017 |archive-date=December 15, 2017 |archive-url=https://web.archive.org/web/20171215163719/https://www.nytimes.com/2017/10/30/dining/david-bouley-at-home-school-restaurant-food-lab.html |url-status=live}}

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• Gohan Society's Washoku Ambassador Award ("Washoku" means "harmony of food" in Japanese){{cite web |url=https://davidbouley.com/portfolio-item/david-bouley-awarded-washoku-ambassador-award/ |title=David Bouley Honored by the Gohan Society |archive-url=https://web.archive.org/web/20200928144805/https://davidbouley.com/portfolio-item/david-bouley-awarded-washoku-ambassador-award/ |archive-date=September 28, 2020 |website=davidbouley.com |date=June 4, 2015}}
• {{lang|fr|Officier de Bouche from Confrerie Gastronomique de la Marmitr d'OR}} 2007
• Lifetime Achievement Awards from the Celiac Disease Center at Columbia University
• Honorary Ph.D. From the University of Connecticut
• Knight in the Order of the agricultural Merit 2022
• James Beard: Outstanding Restaurant 1991, Who's Who of Food & Beverage in America 1991, Best Chef in America Award 1994, Outstanding Chef 2000

• East of Paris: The New Cuisines of Austria and the Danube (Ecco) Authors: David Bouley, Mario Lohninger, Melissa Clark (2003).{{cite web |url=http://www.hyperionbooks.com/bio/melissa-clark |title=Melissa Clark « Hyperion Books |publisher=Hyperionbooks.com |date= |access-date=February 2, 2012 |archive-date=January 7, 2012 |archive-url=https://web.archive.org/web/20120107111230/http://www.hyperionbooks.com/bio/melissa-clark/ |url-status=live}}

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Category:1953 births

Category:2024 deaths

Category:American male chefs

Category:American chefs

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Category:Head chefs of Michelin-starred restaurants

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Category:People from Storrs, Connecticut

Category:James Beard Foundation Award winners