Boulud got a taste of the culinary world at a very young age and went on to excel in the field. At fifteen, he earned his first recognition as a contender for Best Culinary Apprentice. The aspiring chef then proceeded to work in France alongside culinary masterminds such as George Blanc, Michel Guerard and Roger Verge. Later on, he became the private chef to the European Commission. In spite of the fact that Boulud was raised on their family farm on the outskirts of Lyon, France and was trained by distinguished chefs of his nation, it was in New York City where he truly carved his name in the gastronomic world, initially as a brilliant chef and most recently, as a successful restaurateur. He opened Polo Lounge at the famous Westbury Hotel then the highly-rated Le Regence at the Hotel Plaza Athenee. From the years 1986 to 1992, he was the Executive Chef of Le Cirque and during his entire tenure, was able to steer the restaurant to magnificent heights.
Throughout his years of experience in the culinary world, Boulud has, without a doubt, gotten to good grips with the metropolitan dining scene and is now considered one of America’s top culinary authorities. The chef entrepreneur’s culinary technique is inspired by the rhythm of the rapidly-changing seasons and menu items propelled by no less than the finest ingredients available. Since his arrival in the United States in 1982, Boulud has become famous for his contemporary approach he fuses to soulful cuisine deeply rooted from the unparalleled French technique. His management company called the Dinex Group, comprises of Feast & Fetes Catering and six successful restaurants strategically located all over the world – all of which stand as a living embodiment of Boulud’s astonishing gastronomic and entrepreneurial skills.