– NYC chef known for idiosyncratic approach to fine dining
– NYC chef known for unique approach to fine dining.
**David Bouley, Famed Chef and Pioneer of New American Cuisine, Passes Away at 70**
*By Mark Kennedy, The Associated Press*
NEW YORK — David Bouley, the renowned and energetic chef known for his unique and innovative haute cuisine and crusty breads, has died at the age of 70. Bouley suffered a heart attack on Monday at his home in Kent, Connecticut, according to his literary agent, Lisa Queen.
Alongside culinary icons such as Daniel Boulud, Alain Ducasse, and Jean-Georges Vongerichten, Bouley was at the forefront of a culinary revolution in the 1980s. They were part of a vanguard that created the New American style of cooking, transforming fine dining into an expressive art form and giving rise to the era of celebrity chefs.
Bouley’s approach to cooking was deeply rooted in the concept of flavor. In an interview with Wine Spectator in 2012, he said, “Cravings are for flavor. Intellectual cooking is a blast but what people want without thinking comes from the physical sensation of flavor.”
Known for his imaginative dishes, Bouley delighted diners with creations such as raw yellowfin served on a ring-molded mound of baby fennel, pineapple and artichokes paired with skate and infused with peppermint in lobster consommé. One of his signature dishes was a mushroom flan with cru Beaujolais.
Grub Street once described Bouley as “as responsible as any chef for the high Gothic style of the ’80s.” His culinary prowess earned him a place on People magazine’s “50 Most Beautiful People” list in 1994.
Bouley was a chef who followed his instincts, always willing to change a menu on a whim and experiment with different cooking techniques. He began his career cooking traditional French rustic dishes and later embraced naturopathy, focusing on nutrient-dense meals. The New York Times praised him for his insatiable appetite for change, motion, and new information.
Born in Storrs, Connecticut, Bouley held dual French and American citizenship. He trained in kitchens across the United States, as well as in France and Switzerland, and worked under esteemed chefs such as Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Girardet. He honed his skills in renowned restaurants like Le Cirque, Le Périgord, and La Côte Basque.
Bouley made his mark in the Tribeca neighborhood of Manhattan, starting with the acclaimed Montrachet in 1985, which earned three stars from The New York Times. Two years later, he opened his own restaurant, Bouley, which became a culinary destination in its own right.
Throughout his career, Bouley continued to open and operate several other successful establishments, including Danube, Bouley Bakery, Upstairs at Bouley, Bouley at Home, Secession, and Brushstroke, a collaboration with the Tsuji Culinary Institute in Osaka, Japan. Danube and Bouley Bakery both earned two Michelin stars, while Brushstroke received a Michelin star in its first year and was named one of the 10 best restaurants in America by GQ.
In 2017, Bouley closed his eponymous restaurant after 30 years and multiple location changes. The New York Times had previously awarded the restaurant three stars, highlighting the most dramatic dish on the menu: a Malibu sea urchin in its spiky shell, filled with tofu, soy, vinegar, yuzu jelly, salmon trout roe, and yuzu sorbet.
In addition to his culinary achievements, Bouley also played a significant role in providing relief after the 9/11 terror attacks. Bouley Bakery served as a base of operations, where over 1 million meals were prepared and served at ground zero in collaboration with the Red Cross.
Bouley’s influence extended beyond his kitchen. He mentored and trained a new generation of chefs, including Dan Barber, Eric Ripert, Christina Tosi, César Ramirez, Amy Scherber, Alex Ureña, Anita Lo, Galen Zamarra, Kurt Gutenbrunner, Brian Bistrong, and Bill Yosses.
Throughout his career, Bouley received numerous accolades, including the title of Outstanding Chef in 1995 and 2000, and Outstanding Restaurant in 1991 from the James Beard Foundation. He even ventured into the world of design, selling a line of chairs, tables, and mirrors.
David Bouley is survived by his wife, Nicole Bartelme.
*Mark Kennedy is at [http://twitter.com/KennedyTwits](http://twitter.com/KennedyTwits)*.
– NYC chef idiosyncratic approach fine dining
– NYC chef dies 70.
