A dinner at Bouley is a connection with its Chef Patron David Bouley that is rare to find when it comes to fine dining. Most restaurants follow the principle that the guest chooses something from the menu and that it is, but not at Bouley, where you have the liberty of being more involved. Few other restaurants pay as close attention to you as a guest when it comes to make a tailor-made meal just for you. You simply choose from the menu as usual, but you can request any changes and it will be done. Chef Patron David Bouley is an expert when it comes to cultivating intimacy between his restaurant and his guests. His guests feel selected and so they are, which results in a valuable relationship with the guests.
Chef Patron David Bouley is a man fearless of changes and he has taken his different restaurants and visions through numerous changes during his long successful career. The latest changes happened in the fall of 2011 at his eponymous restaurant where the dining room of the restaurant has become smaller and more exclusive to the benefit of a bigger kitchen. An even stronger focus on the very best fine dining experience has been conducted and the healthy haute cuisine with Asian touches has been more refined and sophisticated than ever before. As a guest you are always number one and if you sit in the private dining room called the Chef’s Pass you will also have access to a 72 inch screen where you can share your dinner experience with people way outside the restaurant and see what is going on in the kitchen. Thanks to Skype you can attend a video call with a wine or barrel maker, distiller or other expert at your choice. You will be able to interact with them directly. This is one of many clever ideas from the mind of David Bouley. Another is the setup of 500,000 photographs taken of marketplaces from all over the world which are projected on a big wall in three dimensions. The constant development and improvements of restaurant Bouley are impressive and the dietary culture as well as the culinary art just get better and better.
David Bouley was born in 1954 in Connecticut. The Chef started his gastronomic career at age 15 as a dishwasher in his hometown Storrs, but it did not take too long before he met Chef Michel Richard who opened the first doors for him. Later on Chef Bouley went to France where he worked with well-reputed chefs like Roger Vergé and Frédy Girardet. In 1985 Chef Bouley opened his first restaurant, Montrachet in New York, which became successful, but the relationship with his business partner was difficult so in 1987 the Chef opened his own restaurant –Bouley. The New York restaurant located in TriBeCa became a massive success. Over the years several additional restaurants were opened, like the Austrian Danube in 1999. The original Bouley was closed in 1996 and a new concept was opened in 1997 called Bouley Bakery, a wholesale and retail bakery as well as a café and a restaurant which also became hugely popular. Bouley Bakery and Danube had to close due to the tragic events of September 11 2001, with the attack on the nearby located World Trade Center. Bouley Bakery became base of operations for the relief and help to workers in cooperation with the Red Cross and more than one million meals were prepared during that time. In 2002 Bouley was opened again and in 2011 the Japanese kaiseki cuisine Brushstroke was opened. David Bouley’s New York restaurants have always been located nearby to each other in TriBeCa and in addition to his Bouley and Brushstroke restaurants he also has a private event and testing learning center for visiting guest chefs, also developing recipes, which is called the Test Kitchen.
Chef Patron David Bouley has an extraordinary career and he is far from finished regarding what he wants to accomplish and his vision of the ultimate fine dining experience. His eponymous restaurant just becomes better and better and it is probably only a question of time before the new Bouley becomes just as popular and amazing as the original Bouley was. The new Bouley has a lot of marvelous ahead and the Chef Patron will not rest until he once again has created one of the absolutely best fine dining experiences in the world.
Written by Andy
