Boning is a pain, but it makes such a majestic chicken.

I like to go hear jazz late-night up in Harlem.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

I am very concerned about nutrition and always try to be careful about what I eat.

Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.