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Andrew Carmellini

In 1996 Carmellini’s career shifted from Italian to French cooking when he returned to New York City for good to accept a sous chef job at Le Cirque followed by becoming chef de cuisine under Daniel Boulud at Café Boulud where he would remain for six years winning two James Beard Foundation Awards and a three-star review from the New York Times.

Cast-iron cookware

Several newer brands are associated with well-known celebrities and chefs, including Daniel Boulud Kitchen, Martha Stewart, Rachael Ray Cookware (made by Anolon), and Mario Batali (made by Copco).

Chris Santos

Even though Santos is appreciative of his culinary art training at Johnson & Wales, he considers himself to be more so a "self-taught" chef, never undergoing formal training under esteemed master chefs such as Jean Georges, Boulud, or Batali.

Dan, Israel

According to Eric Ripert, chef and proprietor of Le Bernadin, considered the leading seafood restaurant in New York, and Jean Francois Bruel, chef of Daniel, a Michelin 3-star rated restaurant in Manhattan's Upper East Side, the best caviar on the market today is produced by Kibbutz Dan.

Daniel Boulud

Boulud set out on his own and opened his restaurant Daniel, in 1993, in Manhattan's Upper East Side.

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Boulud appeared as a guest judge in Season 1 and 3 of Top Chef Canada.

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In 2008 Paul Bocuse asked Boulud to establish a structure for the selection of the Bocuse d'Or Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation.

David Carmichael

In 1993 he moved from Le Bernardin to Daniel Boulud’s first restaurant, Daniel, at the Surrey Hotel.

Dominique Ansel

Prior to starting his own business, Dominique became well-known in New York as the executive pastry chef at Daniel, Daniel Boulud's flagship French restaurant.

Gail Simmons

Prior to joining Food & Wine, Gail was the special events manager for chef Daniel Boulud’s restaurant empire and worked for food critic Jeffrey Steingarten at Vogue.

Jérôme Bocuse

Along with chefs Thomas Keller and Daniel Boulud, Jérôme Bocuse is responsible for raising support and awareness for the U.S. Bocuse d'Or effort, and in selecting the candidates who participate in the Bocuse d'Or USA, where the winner will go on to represent the U.S. in the international finals of Bocuse d'Or in Lyon, France.

Jim Fiala

In 1994, Paul Bartolotta of Spiaggia called Daniel Boulud, owner of Restaurant Daniel in New York City, and asked if he needed staff.

The Brazilian Court

In doing so, the kitchenettes were removed, and in their place opened a restaurant, Cafe Boulud, under the James Beard Award nominee, Chef Daniel Boulud.