David Bouley was born and raised near Storrs, Connecticut. Life on his grandparents’ farm made a lasting impact on David. Inspired by their French heritage, he 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 own restaurant, Bouley, in TriBeCa. 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).
Chef Bouley continues to focus on health and nutrient density at his newest restaurant concept, Bouley at Home, as well as his private event venues Bouley Test Kitchen and Bouley Botanical. In his words, “Bouley at Home, is our new concept of a dining experience: full of participate, sensual excitement and education.” Bouley at Home features chef counter seats serving as both the kitchen and modern dining space with fully equipped domestic home appliances. In addition to serving full tasting menus and a la carte options, Bouley also offers cooking class demonstrations. Pure, nutrient-dense ingredients form the building blocks of a wholesome kitchen, empowering professional and home cooks to create clean, delectable dishes on a daily basis. Our private event venues, Bouley Test Kitchen and Bouley Botanical, also “operate as educational centers where we regularly have leaders in their fields present an hour lecture sharing their success followed by a tasting menu corresponding to their presentation.” Chef David Bouley is focused on teaching people how to execute his “building blocks” while enjoying the powers of food matched to its wine.