American chef David Bouley, known for innovations in the New American cooking style, passed away on Monday at the age of 70, reports The New York Times.
Bouley had a strong influence on New York food culture with restaurants including TriBeCa-based Montrachet, which specialized in modern French cuisine, and Bouley, which was used to introduce New Yorkers to new food experiences. He is also known for innovative restaurants like Brushstroke and food experiences like "The Chef and the Doctor," a series of nutrition- and flavor-focused dinners made through a collaboration with medical professionals.
“We never used caviar and truffles,” said Bill Yosses, the former White House pastry chef, who worked with Mr. Bouley at Montrachet and Bouley for almost 20 years. “David was much more interested in Tristar strawberries.”
Bouley was known for adapting high-quality meal experiences to an American audience.
“He got modern three-star Michelin dining to make sense to Americans,” said Dan Barber, who worked under Mr. Bouley for two years and is now the chef at Blue Hill at Stone Barns, in northern Westchester County.
He is survived by his wife; five siblings, Martin, Jon, Marc, Michelle, and Theresa Bouley; and 14 nephews and nieces. Full Story (Subscription Required)