Daniel Boulud, ’88
His exquisite dishes first got attention at New York City’s Le Cirque. Now Boulud has six restaurants of his own from Manhattan to Las Vegas that represent every register of French cooking: superrefined dishes at his flagship palace, Daniel; foie gras–stuffed hamburgers at DB Bistro Moderne; and the I-must-be-in-France wine-focused Bar Boulud. The Boulud brand even extends to rapturous dinner parties; his Feast & Fêtes is one of New York’s top caterers.
- Hall of Fame: 50 Best New Chefs
- 50 Hall of Fame Best New Chefs: Hometown Heroes
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- 50 Hall of Fame Best New Chefs: Visionaries
Thomas Keller, ’88
At cooking demos, Keller quips, “You can ask me anything—except how to get a reservation at the French Laundry.” He is the one American chef worshipped by the world’s best cooks for his complex, whimsical food at Napa Valley’s French Laundry and Manhattan’s Per Se. His burgeoning number of bistros—Bouchon, Ad Hoc and Bouchon Bakery—have improved the chances of getting a Keller table somewhere. And his French Laundry Cookbook, which repopularized the coffee table chef’s cookbook, has made it possible to eat Keller’s food at home.