David Bouley was born and raised near Storrs, Connecticut. From an early age Chef Bouley was strongly
influenced by life on his grandparents’ farm, drawing upon their French heritage, which instilled a love of the land,
an appreciation for fresh products, care in preparation, and the inspiration to cook and enjoy healthful meals.
David studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs, including Roger Vergé,
Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. He returned to New York, working in
the leading restaurants at the time - Le Cirque, Le Périgord, and La Côte Basque. In 1985, he became chef
of Montrachet restaurant and 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 the many accolades earned was a four-star review in The New York Times and the James Beard
Foundation awards for best restaurant and best chef.
Following the tragic events of September 11, 2001, Bouley Bakery served as the base of operations to prepare
over one million meals for Ground Zero relief workers in conjunction with the Red Cross. Then, David opened
the Bouley Test Kitchen at 88 West Broadway, it is here where cooking classes are held, visiting chefs collaborate
and Bouley and his team develop new recipes for the restaurants.
David Bouley
BOULEY AND BRUSHSTROKE
In 2011 Bouley opened Brushstroke, a Japanese restaurant owned in collaboration with the Tsuji Culinary
Institute of Osaka. Brushstroke adheres to the traditions of kaiseki dining from Kyoto, which encompasses the use
of seasonal items presented in small, elaborate courses, taking health and well-being in consideration along with
flavor and presentation. Brushstroke gave birth to Ichimura at Brushstroke an intimate 8 seat sushi bar, which is
one of the most sought after seats in town.
Chef Bouley’s latest project is Bouley Botanical at 281 Church St. At Bouley Botanical guests are surrounded by
over 400 edible plants and herbs, which are used in the cooking at his restaurants. In his illustrious over 25 year
career, Chef Bouley has cooked for everyone from kings and queens, to the average Joe. Each and every person
has left his dining room or event having had a meal they will remember for the rest of their lives.