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Daniel Boulud

19 Podcast Episodes

Latest 18 Sep 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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S04 E06: Daniel Boulud, Chef/Restaurateur and Sebastien Silvestri, CEO of The Dinex Group

The Luxury Item

Scott Kerr is joined by world renowned Michelin-starred chef and restaurateur Daniel Boulud and Sebastien Silvestri, CEO of The Dinex Group, the restaurant group of Daniel Boulud. Joining as CEO right before the pandemic, Silvestri discusses how the group's flexibility, creativity and determined grit enabled them to navigate through the pandemic while ensuring its well-known quality and service wasn't diminished. He also talks about how more diners are treating themselves to pricier dishes and why Daniel is an inspirational leader. Daniel Boulud talks about the optimistic move of opening three restaurants amid the pandemic, rethinking his business model in order to "sustain business and bring also back our staff," the importance of giving back to the community, and the opening of his highly anticipated restaurant Le Pavillon in Midtown Manhattan. Plus: Daniel Boulud talks about the future of fine diningFeaturing: Daniel Boulud, Chef and Restauranteur and Sebastien Silvestri, CEO of The Dinex Group (danielboulud.com)Host:Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast:The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: Twitter: @theluxuryitem, @scott_kerr, @silvertone_incEmail: scott@silvertoneconsulting.comNewsletter: brilliantcut.substack.com

49mins

14 Sep 2021

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Daniel Boulud on Maintaining Consistency Over the Long Haul

Time Sensitive Podcast

Asked how the coronavirus pandemic has affected his relationship with time, Daniel Boulud chokes up. The New York–based French chef—who owns 13 restaurants, including the Michelin-starred Daniel on Manhattan’s Upper East Side and the fast-casual café Épicerie Boulud—laments the ways that Covid-19 has uprooted his staff, suppliers, and customers, deeming it the worst experience of his five-decades-long career. The response reveals a defining trait of the ardent chef, who cares deeply not only for his personnel, but about everything his work encompasses. At 65, Boulud continues to derive his energy from perfecting his craft: reading old French cookbooks, experimenting with his team in the test kitchen, embracing the spontaneity of making food for someone on the fly. When the coronavirus shut down New York’s restaurants this past March, Boulud turned his white-tablecloth flagship inside out, providing takeout and food service on the sidewalk of East 65th Street for patrons, and through converting Épicerie Boulud’s Bowery location into a prep kitchen for Citymeals, he's  been helping feed first responders and elderly and food-insecure New Yorkers. Now, as New York officially begins its return to indoor dining, he's introducing Boulud Sur Mer, a pop-up environment designed by architect Stephanie Goto that reimagines Daniel’s interior, nodding to the South of France while elegantly incorporating safety protocols. The chef perks up when discussing Le Pavillion, the seafood restaurant he’s opening next year, a project he sees as a way to contribute to the regeneration of a city he loves after a harrowing period of downtime. His work transcends the kitchen: For Boulud, his legacy isn’t so much about what he’s accomplished, but about how he’s helping others. His profound interest in the wide-ranging potential of food is perhaps best demonstrated by the fact that Boulud is not only a chef, but a restaurateur. Work beckons constantly, as he points out in this episode of Time Sensitive, but it doesn’t seem to bother him. It’s all an extension of himself. His balanced, steady work ethic has enabled him to perpetually grow while maintaining consistency and standing the test of time. On this episode, Boulud’s generous spirit shines through as he details his journey to culinary success. He talks with Spencer about growing up on a farm near Lyon, France, that produced everything his family put on the table; how a “grande dame” facilitated his entry into fine dining; learning about food, mentorship, and entrepreneurship from several legendary chefs; and the humbling satisfaction of seeing his life’s work come full circle.

1hr 1min

30 Sep 2020

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Episode 49: Chef Daniel Boulud

Hospitality Design: What I've Learned

Chef Daniel Boulud is known for his career-defining time at Le Cirque and the award-winning Daniel. The success of the fine dining institution led to his growing food empire, but Boulud's influence reaches outside of the kitchen. Beyond Michelin Stars and James Beard Awards, he considers cultivating young talent one of his greatest accomplishments. While the industry may have to be reimagined in this new reality, he says, the one thing it won’t lose is its talent, passion, and commitment.

1hr 16mins

15 Sep 2020

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Ep 38: Future Of Fine Dining - In conversation with world renowned French Chef, author and restaurateur, Daniel Boulud

Marilyn Denis Does a Podcast

Chef Daniel speaks to Marilyn from his current home base in NYC to reveal how he’s navigating his international food empire through unchartered waters, what his thoughts are on the current state of the restaurant industry and how he’s finding ways to give back to those who are still in need of some extra help during these challenging times.

26mins

13 Aug 2020

Most Popular

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Episode 12 - Daniel Boulud

Let's Dig In with Chef Rich Rosendale

What else can we do as chefs to create a better world? After four decades of cooking, Chef Daniel Boulud continually challenges himself and others to find answers to this question. As Chef Daniel shares in this week’s episode, it all starts with the culinary minds of tomorrow, who must stay focused and discover what kind of mentors they want to be and how they want to impact the world. After experiencing devastating effects from the pandemic, Daniel says the biggest lesson he has learned is that, although the things we've taken for granted are gone, we now have an amazing opportunity to build a better path. Jump into this podcast as Daniel offers advice to new culinarians; discusses the immediate future of the Bocuse d’Or and the evolution of fine dining; and expresses gratitude for his team’s efforts in supporting the local NYC community during these tough times.

54mins

22 Jul 2020

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SPECIAL REPORT #45: Daniel Boulud on Where We Go From Here

Andrew Talks to Chefs

On our last nightly special report, Daniel Boulud discusses the shutdown, the road to reopening, and the pain of being away from his team, as well as charitable efforts during the pandemic and his forecast for government support of the industry.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

43mins

29 May 2020

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4. Daniel Boulud: Four Decades of Service

On The Pass

Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he’s maintained longevity with over 4 decades in the culinary industry. For more information on Daniel Boulud and his team: https://www.danielboulud.com

42mins

28 Mar 2020

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Chef Daniel Boulud reflects on how fun it’s been to work in American and French restaurants: Part 2

In the Kitchen with Bret Thorn

For decades, Daniel Boulud has been helping to shape the way that Americans think about fine dining. His Dinex Group, based in New York City, and his flagship restaurant Daniel have set the standard for luxury dining and have fostered the careers of chefs including Andrew Carmellini, David Chang, Gavin Kaysen, Rich Torrisi and many, many more. He now operates around 18 restaurants across the world, ranging from the extreme high end (the minimum spend in restaurant Daniel’s 4-seat Skybox, where I interviewed the chef for this podcast, is $1,600), to quick-service Epicerie Boulud locations where you can get a $9 sandwich.Originally from the French culinary heartland near Lyon, Boulud came of age during the Nouvelle Cuisine movement of the 1960s and ’70s that broke the dogmatic shackles of Escoffier, allowing chefs to develop their own dishes and try non-traditional techniques. He brought that sense of adventure with him to the United States 40 years ago, when he arrived as the chef of the embassy of the European Economic Commission (which would later become the European Union). He gained acclaim in New York as the executive chef of Le Cirque, the see-and-be-seen celebrity mecca of the 1980s and ’90s, and then launched his own business, starting with restaurant Daniel.In this inaugural podcast of In The Kitchen, I mostly just sat and let the master talk for the better part of an hour, sharing his stories of the early years of modern fine dining in Washington and New York, and his current mentorship of up-and-coming chefs, as well as discussing his latest project, slated to open later this year, or possibly early next year. We’ve split the conversation into two parts for your convenience.You might wonder what Boulud means by “Pantagruelistic.” He’s referring to Pantagruel, a gluttonous giant from 16th Century French literature famous for his debauchery.If you’re curious to know how that came up, give this podcast a listen.I hope you enjoy it.

38mins

6 Mar 2020

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Daniel Boulud reflects on how fun it’s been to work in American and French restaurants: Part 1

In the Kitchen with Bret Thorn

For decades, Daniel Boulud has been helping to shape the way that Americans think about fine dining. His Dinex Group, based in New York City, and his flagship restaurant Daniel have set the standard for luxury dining and have fostered the careers of chefs including Andrew Carmellini, David Chang, Gavin Kaysen, Rich Torrisi and many, many more. He now operates around 18 restaurants across the world, ranging from the extreme high end (the minimum spend in restaurant Daniel’s 4-seat Skybox, where I interviewed the chef for this podcast, is $1,600), to quick-service Epicerie Boulud locations where you can get a $9 sandwich.Originally from the French culinary heartland near Lyon, Boulud came of age during the Nouvelle Cuisine movement of the 1960s and ’70s that broke the dogmatic shackles of Escoffier, allowing chefs to develop their own dishes and try non-traditional techniques. He brought that sense of adventure with him to the United States 40 years ago, when he arrived as the chef of the embassy of the European Economic Commission (which would later become the European Union). He gained acclaim in New York as the executive chef of Le Cirque, the see-and-be-seen celebrity mecca of the 1980s and ’90s, and then launched his own business, starting with restaurant Daniel.In this inaugural podcast of In The Kitchen, I mostly just sat and let the master talk for the better part of an hour, sharing his stories of the early years of modern fine dining in Washington and New York, and his current mentorship of up-and-coming chefs, as well as discussing his latest project, slated to open later this year, or possibly early next year. We’ve split the conversation into two parts for your convenience.You might wonder what Boulud means by “Pantagruelistic.” He’s referring to Pantagruel, a gluttonous giant from 16th Century French literature famous for his debauchery.If you’re curious to know how that came up, give this podcast a listen.I hope you enjoy it.

31mins

4 Mar 2020

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Daniel Boulud -- Michelin Chef, Crab Smuggler, Viper Bootlegger

Shift Drink

This week legendary French Chef Daniel Boulud confesses some of his more illicit activities down on the hometown farm, cooking for his icon Jacques Pepin, and true egg-celence. Daniel gets Tina Turnt-up, Mathew and Chef Boulud develop a lasting “frenchip” over cooking for mom, and Eddie contracts the itch to bring crab shacks to the city of lights.

52mins

5 Apr 2019

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