One of the best American New York City-based chefs, David Boulay, passed away February 12, 2024 from a heart attack.
He was a master of creating memorable dishes from simple, many times organic, ingredients with intense flavors. Wherever he cooked, whether at his Tribeca restaurant or his loft test kitchen, the food was exceptional, and we would spend time with his cooking, numerous hours tasting, and enjoying innovative dish after innovative dish.
As far as I’m concerned, no one could create an airy soufflé made with goat cheese like he did. His sauces were complex and intriguing even though his dishes were light. His interest in Asian dishes translated into a disdain for over-processed American fare. He advocated for wellness menus with plant-based ingredients before many of the other starred chefs did.
I used to love dining at Danube, his later restaurant, where he led the USA movement of farm-to-table, great tasting cuisine. He made haute dining compatible with America’s urban tastes.
Following 9/11, he kept ground zero responders well fed while they worked the debris piles. He will be missed.
Manos Angelakis
Manos Angelakis is one of the founders, the former Managing Editor for 25 years, the current Managing Editor Emeritus, and Senior Food & Wine Writer of LuxuryWeb Magazine. He is an accomplished travel writer, photographer, and food and wine critic based in Hackensack, New Jersey. As a travel writer, he has written extensively about numerous cities and countries. Manos has also been certified as a Tuscan Wine Master and has traveled to wine-producing areas in order to evaluate firsthand the product of top-rated vineyards. In the past year, he has visited and written multiple articles about Morocco, Turkey, Quebec City, Switzerland, Antarctica, and most recently the South of France. Articles in other publications include Vision Times and Epoch Times.
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