chefs at La Fête du Champagne NYC 2019
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre- de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.
Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003), DBGB Kitchen and Bar at Washington’s CityCenterDC (2014), Bar Boulud in Boston’s Mandarin Oriental (2014) and most recently, a second outpost of Boulud Sud in downtown Miami (2018). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012).
Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style and reverence to mentorship is reflected in ten books, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013), My Best: Daniel Boulud (Ducasse Books, 2014) and a recently updated version of Letters to a Young Chef (Basic Books, 2017).
Andrew Carmellini’s cooking is soulful and flavorful, rustic and refined. It’s a style that reflects his American roots, his work in some of the best kitchens, and his travels across the globe.
Born and raised in Seven Hills, OH, Carmellini learned from parents who loved simple, delicious food made well. After graduating from the Culinary Institute of America he set his sights on Europe and found work in some of its finest restaurants including Valentino Mercatile’s Michelin two-star San Domenico in Emilio-Romagna, Italy.
When Carmellini first made his way to New York in 1993, Gray Kunz hired him as a chef de partie at Lespinasse, his legendary four-star French restaurant. Carmellini then became a sous chef at Le Cirque when it regained its fourth star from The New York Times. Experiencing some of New York’s very best French
brigades brought Carmellini back to Europe again in 1996, this time to focus on creating a life for himself in France where he worked at three-Michelin-star L'Arpège in Paris.
When Carmellini returned to New York, Daniel Boulud made him Chef de Cuisine at Café Boulud. During his six years there, Carmellini collected two James Beard Awards, a Food & Wine magazine Best New Chef award and a three-star review from The New York Times where Frank Bruni wrote of this ”first-rate chef’s comforting, seductive and altogether glorious food.”
Carmellini’s future had been cemented during his tenure at Café Boulud and it gave way to a host of opportunity. In May 2009, he was approached by Robert DeNiro to re-open his restaurant in The Greenwich Hotel as Locanda Verde, which has since been handed two stars by The New York Times, a nomination from the James Beard Foundation for Best New Restaurant and a nod from New York Magazine as one of the “most influential” restaurants the city has seen since 2006.
In 2011, Carmellini obtained an iconic space in SoHo at the corner of Prince Street and Sullivan Street and created The Dutch, roots-inspired American restaurant and oyster bar. The New York Times called it “A-list in the extreme,” and listed it as number one in his top 10 list of the best restaurants to open in 2011. Later that year an encore of The Dutch opened inside Miami's W South Beach Hotel not too far from where his grandfather once ran the Surf Club in the 1950’s. It too was applauded as one of the year’s best and awarded three out of four stars by The Miami Herald.
Fall of 2012 brought the rededication of The Public Theater and Carmellini’s hand in the expan- sion of the food and drink programming at Joe’s Pub, one of New York’s most celebrated live mu-
sic and performance venues, and The Library, a lounge serving classic cocktails and an eclectic, New York-inspired menu. Food & Wine Magazine distinguished Carmellini in their inaugural class of Best New Chef All-Stars in that same year.
In 2013 with Lafayette, Carmellini adorned another old corner of New York with his vision of a French grand café and bakery dedicated to market-driven bistro cooking in a cinematic, landmark setting.
Bar Primi is a casual pasta shop on the Bowery devoted to ‘primi piatti,’ the pasta course, highlight- ing an essential in Carmellini's range, fresh pasta traditionally prepared and cooked to order. Bar Primi was awarded two stars by The New York Times and added to the Michelin Guide’s list of Bib Gourmands in 2014.
Little Park, which opened in 2014, is an 85-seat seasonal restaurant that is the culmination of his career-long partnerships with local farmers, anglers, vintners, ranchers and foragers. In 2016, Carmellini opened three food and beverage venues – Westlight, Leuca and Mister Dips – all located within The William Vale, a luxury boutique hotel in the heart of Williamsburg. 2017 brought the opening of Sagamore Pendry Baltimore where Carmellini and NoHo Hospitality Group oversee all food and beverage property-wide including Rec Pier Chop House, a prime Italian chop house, and The Cannon Room, an intimate whiskey bar. Rye Street Tavern, Carmellini’s latest American restaurant, opened in September 2017, adjacent to the Sagamore Spirit Distillery in Baltimore’s Port Covington neighborhood. In late 2018, he opened San Morello, an urban Italian neighborhood restaurant, and Evening Bar, a comfortable classic American bar within the Shinola Hotel in De- troit. A few months later, in March 2019, Carmellini continued with The Brakeman, an American beer hall and Penny Red's, a fried chicken spot both located off of Parker's Alley at the Shinola Hotel. Chef Carmellini will also reveal projects in New York City’s historic South Street Seaport District in 2019 followed by two restaurants in Nashville, Tennessee where he will partner with W Hotels in 2020.
Carmellini is also the author of two cookbooks with his wife Gwen Hyman: Urban Italian (Bloomsbury Press, 2008), which climbed to the year’s Top Ten Cookbooks list on Amazon.com, and American Flavor (Ecco: Harper Collins, 2011). The story continues every day at www.andrew- carmellini.com
In 1997, having recently completed his studies at the school of hospitality in Strasbourg and interned in such grand houses as Roger Vergé, Michel Guérard and Alain Chapel, Arnaud Lallement returned home to work alongside his father, Jean Pierre Lallement, at the family establishment, a beautiful turn of the century home surrounded by gardens on the outskirts of Reims.
In 2000, he took over full responsibility of the kitchens at L’Assiette Champenoise. Today, Arnaud and his team work exclusively with high quality products, with both great love and a true passion for fine cuisine.
In 2001, at the age of 26, Arnaud was awarded his first Michelin Star. Sadly, his father, the founder of L’Assiette Champenoise, passed away shortly thereafter, at the age of 51.
In 2003, Arnaud wrote his first cookbook “Carnet des Saveurs en Champagne.” That same year, he was the youngest chef chosen by Alain Ducasse for the Fou-Food France, a campaign that allows young provincial chefs to present their expertise at a Parisian table.
In March 2005, L’Assiette Champenoise received its second star in the Michelin guide and Arnaud renovated both the kitchen and dining room of the restaurant.
In 2006, Arnaud was welcomed into the “Grandes Tables Du Monde” organization.
In 2010, Arnaud celebrated 10 years of collaboration with Olivier Krug of Champagne Krug as well as his family’s 35th anniversary at L’Assiette Champenoise. Together, Arnaud and Olivier have established regular champagne pairings for the delight of their clients.
In October 2012 the restaurant received “5 Toques” by the Gault Millau guide.
In February 2013, the 35 rooms and suite hotel, associated with the restaurant, obtained five stars.
In October 2013, Arnaud Lallement was voted “Chef of the Year 2014” by the Gault Millau guide.
In February 2014, the Michelin guide awarded him a third star and Arnaud Lallement entered the exclusive circle of the 27 best restaurants in France with 3 Michelin stars.
In September 2014, Arnaud Lallement was elected “Chef of the Year” by the magazine Le Chef.
In October 2016, Arnaud Lallement obtained the grade of 19.5 from the influential French restaurant guide Gault and Millau and also released his book "Emotion en Champagne."
In December 2016, he obtained the 4th highest rating of the List with a grade of 99.
Melissa J. Rodriguez is Executive Chef at Del Posto. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to sous chef. After five years at Daniel, Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she was tapped to succeed Mark Ladner as Executive Chef making her the first woman at the helm of a restaurant awarded four stars by the New York Times.