Author & Winner of The Washoku Ambassador Award

Chef David Bouley

Internationally Renowned Chef and Restaurateur, Bouley at Home, Test Kitchen


Chef David Bouley
Keynote Luncheon Lecture: The Food-Immune Connection

David studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, Frédy Girardet and Paul Haeberlin. He returned to New York, working in the leading restaurants at the time – Le Cirque, Le Périgord, and La Côte Basque. In 1987, David opened his own restaurant, Bouley, in TriBeCa.

Among the many accolades earned several four-star reviews in The New York Times, seven James Beard Foundation awards for best restaurant and best chef, named “Best Chef in America” by the Herald Tribune, TripAdvisor Travelers’ Choice Awards “The Best Restaurant in the United States” and #14 in the world, and years of a 29 out of 30 rating in Zagat and was ranked #1 in New York City for many years.

Dedicated to the well-being of his guests, Chef Bouley is one of the only chefs in America who personalizes each meal to his customers’ likes and desires, with a strong focus and research for diners with health concerns. This approach has won him a lifetime achievement award from Dr. Peter Green of the Celiac Disease Center at Columbia University, and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College.

In 2015, Chef Bouley received the honorary title of “Japanese Cuisine Goodwill Ambassador,” a government award from the Ministry of Agriculture, Forestry and Fisheries for exemplifying the spirit of “Washoku,” meaning “harmony of food” in Japanese, and is associated with an essential spirit of respect for nature and sustainable use of natural resources. Of the 23 of these awards given, Chef Bouley is the only non-Japanese recipient.

He has just completed a two-year documentary on longevity in Japan with NHK. In May 2017, for his sustained and important accomplishments across his career and leadership in advancing the science and art of gastronomy as a vehicle for optimal health. Chef Bouley was invited to be the commencement speaker for the College of Agriculture, Health and Natural Resources at the University of Connecticut. There, he received an honorary degree of Doctor of Humane Letters, “honoris causa”.

His latest project in relocating his private event venue, Bouley Test Kitchen, to a larger space, includes Bouley at Home, a new restaurant concept in collaboration with Bulthaup, of which there are three 14-foot kitchen counters where guests dine with chefs preparing their meals on domestic appliances directly in front of them. He is currently contracted with Flatiron Publishing for a new book, David Bouley’s Living Pantry— building blocks for home cooking delivering great taste, health benefits and easy execution.