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After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor.
Boulud set out on his own and opened his restaurant Daniel, in 1993, in Manhattan's Upper East Side.
In 1993 he moved from Le Bernardin to Daniel Boulud’s first restaurant, Daniel, at the Surrey Hotel.
In 1994, Paul Bartolotta of Spiaggia called Daniel Boulud, owner of Restaurant Daniel in New York City, and asked if he needed staff.