Originally from Lyon, France, Chef Daniel Boulud has become a leading American Chef and Restaurateur, with multiple restaurants in New York, Boston, Washington DC, Palm Beach, Miami, Toronto, London, Montreal, and Singapore. Boulud began working in the culinary industry in his early teens, became skilled in classic French techniques, and originally came to the U.S. as the private chef for the European Commission in Washington D.C.
Café Boulud Palm Beach was opened in 2003. Located in the Brazilian Court Hotel, Café Boulud Palm Beach has been a favorite amongst locals since its inception. Café Boulud is where guests frequent for evening drinks and meals with its elegant location and atmosphere and to host their most extravagant of events. Redesigned in 2015, Café Boulud has taken on neutral tones and a redefined menu focused on fresh, local ingredients. It is the perfect fusion of traditional French cuisine and a modern South Florida flair. Boulud focuses the menu on fresh seafood and local ingredients. The restaurant offers three different locations for diners. The bar allows guests to enjoy cocktails and craft beers in a more casual setting with a smaller menu perfect for sharing. Diners can choose from small plates such as Key West Shrimp with French Cocktail Sauce, Charred Octopus with Almond and Citrus, and Oysters with a Red Wine Mignonette. Dining is available on the outdoor terrace, or for a more elegant approach, guests can enjoy the main dining room where the ceiling is composed of seashells and Pecky Cypress. With an A La Carte Dinner Menu, there are many delicious choices. Still, a visit to Café Boulud would not be complete without ordering the renowned Dover Sole, prepared with Seasonal Vegetables and Risotto. This dish is bursting with flavor and is expertly deboned tableside. For more local cuisine, you cannot go wrong with the Grilled Mahi or Yellowtail Snapper. Whatever you enjoy, ensure you leave room for dessert; the upside-down Guanaja Chocolate Cake with Pistachio Ice Cream will leave you wanting more!
- Culinary Institute of America; Chef of the Year Award, 2011
- James Beard; Outstanding Chef of the Year, 2004
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.