Where You'll Find Him: New York
Sample Dish: Napoleon of tuna with a mosaic salad (shown)
Daniel Boulud became an apprentice at the two-star Nadron in Lyon, France, at the young age of 14. By 17, he joined the three-star team of La Mere Blanc. He continued on his amazing path, working at other three-star restaurants in France and Denmark before arriving in New York in 1982.
Conquering Manhattan, Boulud worked at the Polo Lounge, Plaza Athenee New York and Le Cirque, where he was awarded a James Beard Award 10 years after his arrival. The following year, he opened his Upper East Side restaurant.
Again, he was honored with a James Beard Award, and five years after opening, Michelin descended with a star. Boulud has continued to win James Beard Awards as he opened new restaurants in Florida's Palm Beach, New York, London, Miami, Singapore, Montreal, Las Vegas, Boston, Washington D.C., and Toronto.
Check out Boulud's recipes here.