Daniel Boulud has achieved the sort of fame that has him often introduced as "a man who needs no introduction." But those unfamiliar with the illustrious 56-year-old chef should know that he trained under Roger Vergé, Georges Blanc, and Michel Guérard; that he made his mark as executive chef at Le Cirque before opening his now-landmark Daniel in New York in 1993; that he is known for masterfully melding modern French cuisine with seasonal American ingredients; and that besides New York's Daniel, the Lyon native also operates Café Boulud in NYC and Palm Beach; restaurants in London, Vancouver, and Beijing; and DB Bistro Moderne in New York, Singapore, Vancouver — and, since this past November, off the lobby of the JW Marriott Marquis... More >>>