Have a look at the cause of death, net worth and wife of NYC chef David Bouley
David Bouley, a well-known New York City chef, passed away at the age of 70, according to his family.
Who is NYC chef David Bouley, cause of death, net worth, bio, age, family, wife and restaurants
Bouley, best known for introducing the Americas to the renowned French cuisine of the 1960s, died of a heart attack on Monday at his Connecticut home, according to his wife.
Born in the state to second-generation French parents, he achieved success in TriBeCa in the mid-1980s as chef of the renowned Montrachet when it initially debuted.
David was married to Nicole Bartelme at the time of his death and was known for launching various restaurants in Tribeca and the news of Bouley’s death was confirmed by his literary agent Lisa Queen. He had a net worth of $1-5 million.
Born: 17 April 1967 (age 56 years), Minneapolis, Minnesota, United States
Books: 2000 TriBeCa Guide
Education: Rhode Island School of Design (RISD)
Spouse: David Bouley (m. 2006)
Patron(s): Henry Buhl, Aaron Schwartz
He was a sole owner and chef of restaurants in Tribeca, New York City and best known for his flagship restaurant, Bouley.
Bouley at Home provides a multi-sensory Seven Course Tasting Menu immersing guests in a community of culinary knowledge, health and nutrition.
So sad to hear of the passing of Chef David Bouley, he was so influential to a generation of chefs. RIP Chef pic.twitter.com/WubUKGGYr1
— Tom Colicchio (@tomcolicchio) February 13, 2024
The diner rapidly received a three-star review, putting the neighborhood on the culinary map. Two years later, he opened his own restaurant, Bouley, in Tribeca.
The latter went on to establish the standard for exquisite dining in the United States, attracting a diverse range of celebrity clients such as Naomi Campbell and Paulina Porizkova.
It would finally close after 30 years, but not before establishing Bouley’s legacy in New York culinary history.
Tributes Poured In
From the NYT obit of chef David Bouley pic.twitter.com/dW2QlNqLsQ
— Bill Grueskin (@BGrueskin) February 14, 2024
Tributes poured in as word spread of the French-American forerunner’s death, including one from renowned cocktail artist Albert Trummer, who began tending bar at Bouley’s Viennese-inspired Danube in the early 2000s.
“He was a genius rock star chef who inspired chefs all over the world with his creativity,” the nightclub promoter who currently owns Manhattan’s DOM nightclub told the press.
He, like so many other luminaries in New York hospitality, attributes his great career. “He was the reason I relocated to NYC, and I went on to perform many luxury events with David all around the world,” he said, after applying the talents he learned from Bouley to help Chinatown’s Apotheke become a success.
“From Japan to Thailand’s royal family, Martha Stewart to the Rockefeller estate, the Clintons to Cartier,” Trummer stated.
Ken Wyatt, a liquor provider who worked with Bouley, praised him on X, describing him as the best chef he has ever worked with.
Wyatt is the inventor of 44º North Vodka. “Bouley was not just about the food but also the service and overall ambiance,” he said, citing Bouley’s well-known propensity for details, which made him a hit with critics.
About David Bouley
David Bouley, born in Storrs, Connecticut on May 27, 1953, inherited a love for food from his French grandparents who settled in Rhode Island in 1929.
Growing up on their 43-acre farm, young Bouley found fascination in gathering eggs and churning butter, experiences that instilled in him a deep appreciation for fresh, quality ingredients.
Before embarking on his European culinary journey, Bouley honed his skills in restaurants across Cape Cod, Massachusetts, and Santa Fe, New Mexico.
The critic singled out the most spectacular dish: a Malibu sea urchin in its spiky shell, stuffed with tofu, soy, vinegar, yuzu jelly, salmon trout roe, sea urchin, and yuzu sorbet.
Following the 9/11 terror attacks, Bouley Bakery became a relief base of operations in collaboration with the Red Cross, and more than 1 million meals were produced and given at Ground Zero, despite suspicions that some funds were misused.
Throughout his illustrious career, he garnered prestigious accolades, including the title of Outstanding Chef in 1995 and 2000, as well as Outstanding Restaurant in 1991, as bestowed by the James Beard Foundation.
Beyond the realm of gastronomy, Bouley extended his creative reach by launching a line of chairs, tables, and mirrors. His legacy is cherished by his surviving family, including his wife Nicole and five siblings.
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