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Maîtres de Maison Relais & Châteaux

Pierre Siue

Maître de Maison - Relais & Châteaux

L'histoire d'un chef Relais & Châteaux

Can you tell us the story of your property?

Since opening in 1993, DANIEL has earned its place among the pillars of New York City’s bustling dining scene, receiving numerous accolades for its refined European cuisine, world-class cellar and gracious hospitality.

What is your trademark in terms of the art of generosity and warmth?

At Restaurant DANIEL we strive for excellence and perfection on a daily basis and we aim to treat every guest as VIP or family members; Generosity and warmth define our approach of culinary and service; We are not the best but constantly aspire to be the favorite.

What memories do you want to give your customers?

Every special occasion is celebrated to the fullest so memories can remain indelible for years to come; We want to build a relationship with our guests and create a sense of tradition in coming back to us; the memory and the emotion of a unique moment leads them to come back to us year after year.

What passions do you share with your guests at your property?

We showcase tradition of French culinary and warm hospitality at Restaurant DANIEL. Highlighting the finest seasonal products combined with classic techniques. Through the years we applied this philosophy and relevant in our approach so guests can appreciate the evolution of our craft; Chef Daniel Boulud has sought to continue that legacy of culinary mentorship through the establishment of his own charity – the Ment’or BKB Foundation – which supports both the efforts of the Bocuse d’Or team USA, as well as international apprenticeship opportunities for talented young chefs. Daniel Boulud is also a generous supporter and Co-President of Citymeals-on-Wheels, helping to provide nutritious meals to homebound elderly New Yorkers for more than two decades.

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