Hong Kong, 3 February 2014 – Mandarin Oriental Hotel Group is delighted to announce a partnership with renowned Chef Daniel Boulud to open Bar Boulud at the award-winning Mandarin Oriental, Boston in Autumn 2014. The French-inspired bistro and wine bar will be Chef Boulud’s first restaurant in Boston and will follow the successful format of Bar Boulud in New York and in London, which have achieved significant acclaim. Aaron Chambers, most recently Chef de Cuisine at Boulud Sud, the chef’s Mediterranean restaurant in New York City, will be Chef de Cuisine at the new Boston restaurant.
“We look forward to welcoming Chef Daniel Boulud to the Boston culinary scene,” says Alain Negueloua, General Manager of Mandarin Oriental, Boston. “We are thrilled to be the home of his first venture in Boston and we know that Chef Boulud will deliver a phenomenal dining experience that reflects Mandarin Oriental’s standards of excellence.”
“There are many great restaurants and chefs in Boston and I’m truly looking forward to being an addition to the chef community,” says Boulud. “It is also a pleasure to be working again with Mandarin Oriental, after a successful partnership in London. Bar Boulud at Mandarin Oriental, Boston will be filled with energy, a great range of wine selections and soulful bistro cooking to create a vibrant eating and drinking destination.”
Bar Boulud at Mandarin Oriental, Boston will be designed by Adam D. Tihany of Tihany Design. Construction will begin in late June.
Bar Boulud in Boston will be the third location of the casual bistro and wine bar. The original Bar Boulud opened in 2008 on Manhattan’s Upper West Side, followed by a second location at Mandarin Oriental Hyde Park, London in 2010. Guests can expect to see local and seasonal dishes, traditional French bistro fare, signature charcuterie, and an impressive wine cellar, all of which have become synonymous with the Bar Boulud brand. Chef Daniel Boulud owns and operates restaurants in New York City, Miami, Palm Beach, Toronto, Montreal, London and Singapore. His culinary accolades include James Beard Foundation awards for “Outstanding Restaurateur” and “Outstanding Chef of the Year,” “Outstanding Service,” and “Best Chef in NYC,” among others. He has been named “Chef of the Year” by the Culinary Institute of America, “Chevalier de la Légion d’Honneur” by the French government, and “Master Chef” by MaÎtres Cuisiniers de France.