Chef Daniel Boulud's New Year's Eve dream spread on THE Dish

Chef Daniel Boulud is considered one of the world's most respected chefs and restaurateurs and has 13 restaurants worldwide, including the eponymous Daniel, in New York City, which just celebrated its twentieth anniversary.

In honor of that milestone, the chef released “Daniel: My French Cuisine,” which is Boulud’s eighth cookbook. His flagship restaurant has earned three Michelin stars and given the Grand Award by Wine Spectator. The restaurant is ranked eighth among Restaurant Magazine’s “World’s 50 Best Restaurants.”

In addition, the chef is the recipient of countless awards, several from the James Beard Foundation, including "Outstanding Restaurateur of the Year” and in the beginning of 2013, Daniel was inducted into the Culinary Hall of Fame.

Boulud was born and raised in Lyon, France and moved to the United States in 1982.

He told the co-hosts that the philosophy behind his food is about passion, taste and balance and that his team work to achieve that goal.

“Dishes require a lot of preparation and require a fast speed of precision to execute them because you don’t want the food to ever suffer from the point you cook it, or the point you make it, to the point you serve it,” he said.

This year Boulud collaborated with The Delmore to curate the first bespoke single malt whiskey and told the co-hosts that he loved creating the beverage. 

“Cocktail is part of … living well,” he said. “You want to have a good cocktail, but my whiskey is not to make cocktail, it’s just to be sipping only – a real classy sipping whiskey.”