Daniel Boulud, born in France, is considered as one of the most honored Chefs of America and is a leader of French cuisine, in New York. Daniel Boulud is Chef-Owner of numerous restaurants throughout the world: DANIEL, Café Boulud, db Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar, Boulud Sud, Épicerie Boulud and Maison Boulud. Among these, his Michelin star renowned restaurant: DANIEL, is part of Relais & Châteaux Association. Beside New York, you can have a taste of Chef Boulud’s cuisine in Miami, Palm Beach, London, Singapour, Beijing, Montreal and Toronto. The renowned Chef came to Montreal with Dinex Group’s support, his management company founded in 1997 to ensure the excellence of the cuisine and service of all his restaurants. Daniel Boulud’s collection of establishments reflects the traditional French cuisine, while employing local ingredients.Chef Daniel Boulud is the author of seven cookbooks and is the co-founder of the “Bocuse d’Or” Foundation. Furthermore, he supports “Citymeals-on Wheel”, a charity whose mission is to give meals to seniors with restricted mobility. In addition, Daniel Boulud received three prices from the “James Beard” Foundation and has been proclaimed Chef of the Year 2011 by the “Culinary Institute of America”.
Riccardo Bertolino, Executive Chef
Riccardo Bertolino’s path from Italy, through London, Paris, Singapore, New York to Canada, made him one of the most talented Chefs of Montreal. Riccardo, enrolled in cooking school at the age of fourteen, not far away from his native Italian city. After graduating in 1999, he worked for several fine Italian kitchens, including the Relais & Château “Cala del Porto”, in Punt Ala, and the one Michelin star “La Gritta in Sardinia”. Working as Chef de Partie from 2004 to 2005 at the renowned Brunello in London’s prestigious Baglioni Hotel, marked Riccardo’s first sojourn outside Italy. From there he followed his heart to Paris. In 2006 he first landed at the Hotel Royal Monceau’s II Carpaccio and eventually made his way to the three Michelin star kitchen of the Meurice Hotel. Determined to pursue a high caliber international career, he sets his sights on DANIEL, in New York. From 2008 to 2012, Riccardo worked first as Chef de Partie at DANIEL and eventually Sous Chef at DBGB Kitchen and Bar, Executive Sous Chef at Café Boulud, and finally Executive Sous Chef at db Bistro Moderne Singapore. Daniel recognized the young Chef’s talent, dedication, energy and consistently high standards, required to be Chef at Maison Boulud.