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 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). Brushstroke, in collaboration with Tsuji Culinary Institute, opened in April of 2011. Awarded a Michelin Star in its first year and listed in GQ’s list of the ten best restaurants in America, the restaurant continues the Bouley tradition of sharing, education, and creating dishes for better health.Chef Bouley has engage in a deep study of the relationship between health and food during this period, taking Nutrition classes in Japan, the United States and Europe. He has travel to Japan, Peru, Cuba and Switzerland to consult with renowned experts and learn further about the science of nature and the healing science of whole foods. He believes that in this environment he will find solutions as a Chef to reinvent the business machine that is our national food system. He is already working towards this via his longstanding partnership with Wegmans Food Stores.
Whereas the current Bouley restaurant accommodates around 120 guests, the new Bouley will be just 20 or so seats! The new Bouley will tailor guests’ menus to their specific needs and will be designed to optimize the healing power of food. He will create a healthier formula of eating.
It will not be a “health clinic”, but rather a restaurant of high standards, romantic and sensual in every detail. Supreme culinary excellence through ingredients and techniques will be the focus. The true value will lie in educating the diner in terms of why and what we chose to offer that evening, and how they can employ our choices into their lifestyle outside the restaurant through small of gifts of our healthy Building Blocks. As well, his connections within the health industry will contribute to their personal health benefits.