Bouley Restaurant- Red Room

David Bouley was born and reared in the Connecticut town of Storrs. David's childhood spent on his grandparents' farm had a profound influence on him. Inspired by their French ancestors, he acquired a passion for preparing nutritious meals from scratch using well selected, freshly prepared components. David began working in restaurants at a young age, and has since lived on Cape Cod, in Sante Fe, and in France and Switzerland, among other places. His experience working with some of Europe's most recognized chefs, such as Roger Vergé, Paul Bocuse, Joel Robuchon, Gaston Lenôtre and Frédy Giradet, followed his studies at the Sorbonne University. After gaining valuable expertise, David went on to work in some of New York's most prestigious restaurants at the time, including Le Cirque, Le Périgord, and La Côte Basque, among others. He also worked as a sous chef in a San Francisco restaurant owned by Roger Vergé for a short period of time. David went on to become the chef of the Montrachet restaurant in TriBeCa when it first opened its doors in 1985. The New York Times published a three-star review of the restaurant shortly after it opened, attracting widespread notice. Private Dining Events and Catering provide us with opportunity to collaborate more intimately with our guests, as well as possibilities to share our passion for celebration in innovative and exciting new ways. As a result, when people taste the food that we have prepared, they can tell that it has been prepared with a lot of love. This is also reflected in the way we conduct our catering and private dining operations. All of our guests—new and returning—will hopefully have the opportunity to enjoy these experiences in the future, and I hope that they will continue to challenge and inspire us in the meanwhile. That is what motivates us to keep pushing forward.