Bio
Daniel Boulud
Daniel Boulud is chef-owner of Daniel, a three Michelin star Relais & Châteaux
member; Café Boulud and Bar Pleiades; DB Bistro Moderne; Bar Boulud and DBGB
Kitchen and Bar, as well as restaurants in Palm Beach, Beijing, Vancouver, Singapore
and London.
He has received James Beard Foundation awards for Outstanding
Restaurateur, Best Chef of New York City and Outstanding Chef of the Year and was
named a 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, earned a coveted four star rating from The New York Times and Wine
Spectator’s Grand Award. The chef's culinary style is reflected in his six cookbooks and
his television series "After Hours with Daniel."
Frank Bruni
Frank Bruni was a restaurant critic for The New York Times from 2004 to 2009. He
currently serves as a contributor to The New York Times Magazine. Previously, Mr.
Bruni served as the Rome bureau chief and as a reporter for the Washington bureau,
where he covered the presidential campaign of George W. Bush. Mr. Bruni joined The
Times as a metropolitan reporter in 1995. In 1996, he and three colleagues won the
George Polk Award for their coverage of the child-abuse death of Elisa Izquierdo. Before
joining The Times, Mr. Bruni worked for the Detroit Free Press, where he covered the
Persian Gulf War and was a Pulitzer Prize finalist for writing "Twisted Love," a portrait
of a convicted child molester.
Mr. Bruni is the author of Ambling Into History: The
Unlikely Odyssey of George W. Bush, A Gospel of Shame: Children, Sexual Abuse
and the Catholic Church and most recently, Born Round: The Secret History of a Full-
time Eater.
Jean-Georges Vongerichten
Jean-Georges Vongerichten began his career at L’Auberge de L’Ill with Paul Haeberlin,
then worked under Paul Bocuse and Louis Outhier. He spent time in Bangkok, Shanghai,
and Hong Kong where he developed his love for Asian flavors and techniques. After
traveling throughout Asia, he moved to New York to helm the kitchen at the Lafayette.
Today, Jean-Georges has an empire of 26 restaurants that span the globe, including his
flagship 3-Michelin Star Jean Georges. He has been the recipient of several prestigious
awards, including Best New Restaurant; Outstanding Chef; and Who’s Who of Food
and Beverage awards from the James Beard Foundation. He is also the author of four
cookbooks: Simple Cuisine, Cooking at Home with a Four Star Chef, Simple to
Spectacular and Asian Flavors of Jean-Georges.
Michael White
Michael White graduated from Kendall Culinary Institute and soon secured a position
prepping in Chicago’s Spiaggia. He later traveled to Italy, where he spent seven years
training under Valentino Marcattilii at Ristorante San Domenico in Imola. He returned
to Spiaggia as chef de cuisine in 2001.
In 2002 he became the executive chef of Fiamma
Osteria in New York City and was named Esquire’s best new chef that year. In 2007,
he took the helm of L’Impero and Alto, earning a three star review from The New York
Times and two Michelin Stars. He transformed L’Impero into Convivio and earned a
three star review from The Times and was named to Esquire’s Best New Restaurants
of 2008.
In 2009, he opened Marea, which also earned three stars from The Times, a
Michelin Star, a nod from Esquire as a Best New Restaurant for 2009. Mr. White is also
the author of "Fiamma: The Essence of Contemporary Italian Cooking."
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