Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities and restaurateurs. Inspired by the rhythm of the seasons and menus driven by fine ingredients, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Since arriving in the U.S. in 1982, he has continually evolved his cuisine and expanded his reach from one location (Daniel in 1993) to multiple properties in New York City and across the U.S., as well as Toronto, Montreal, Singapore, Dubai, Riyadh, and the Bahamas.
Executive Chef of L’Osier in Tokyo since 2013, Olivier Chaignon is dedicated to creating a cuisine that is both innovative and distinctive, while preserving the traditions and essence of French gastronomy. Trained in prestigious institutions such as Taillevent and Pierre Gagnaire in Paris, he first came to Japan in 2005 as Executive Chef of Pierre Gagnaire Tokyo. Working with the finest ingredients sourced from both Japan and France, he crafts refined and original harmonies of flavors and textures with remarkable precision. Continuously awarded three Michelin stars since 2019, named Gault & Millau Tokyo “Chef of the Year” in 2017, and consistently ranked among the top scores of LA LISTE, he was honored in 2024 with the Order of Agricultural Merit by the French Republic, recognizing his outstanding career and international influence.