Born on a farm near Lyon, France, Daniel Boulud, 51, has been cooking since he was 14, when he began an apprenticeship under Michelin two-star chef Gérard Nandron. He developed his culinary skills working for the likes of Georges Blanc, Roger Vergé and Michel Guérard.
For the full article, check out the new issue of Wine Spectator, on newsstands February 15, 2007.
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