David Bouley was born and raised near Storrs, Connecticut. Life on his grandparents' farm made a lasting impact on David. Inspired by their French heritage, he developed an appreciation for cooking healthful meals using carefully prepared fresh ingredients. David worked in restaurants from an early age, spending time in Cape Cod, Sante Fe, and eventually France and Switzerland. After studying at the Sorbonne, he had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre, and Frédy Giradet. Having gained that experience, David returned to work in some of New York’s leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque. He also spent time working as sous chef in a San Francisco restaurant opened by Roger Vergé.
In 1987 David opened the now world famous restaurant, Bouley, in TriBeCa. Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among many accolades, Bouley earned a four-star review in The New York Times and received The James Beard Foundation awards for Best Restaurant and Best Chef. Bouley has the distinction of being the first restaurant in the Zagat Guide to achieve a food rating of 29 (out of a possible 30). Bouley has also opened and currently runs the famed Bouley Bakery, Danube, Upstairs and Brushstroke all of which have earned top awards from the New York times and Michelin.