Raised on a farm outside of Lyon and trained by several French Master Chefs, Jean-François Bruel has an innate talent for fusing traditional French techniques with fine international and American ingredients. Joining Daniel Boulud in New York in 1996, Jean-François worked as “Chef de Partie” at DANIEL and first Sous Chef at Café Boulud before being appointed Executive Chef of DB Bistro Moderne, where he won the James Beard Foundation’s Rising Star Chef award in 2002. Since 2003, Jean-François has been the Executive Chef at DANIEL.