David Bouley, Influential New York Chef, Dies at 70

February 17, 2024
Dining & Wine
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David Gregory Bouley was born on May 27, 1953, in Storrs, Conn. His mother, M. Theresa Salembier Bouley, was a professor of education, and his father, Henry Bouley Sr., was self-employed. His maternal grandparents immigrated to Rhode Island from France in 1929; as a child, Mr. Bouley often said, he gathered eggs, milked cows and made butter on their 43-acre farm in Woonsocket, sparking his lifelong dedication to fresh ingredients.

He attended the University of Connecticut in Storrs and completed the Cours de Civilisation Française at the Sorbonne in Paris before seeking work at the renowned Moulin de Mougins restaurant, near Cannes, in 1977.

He and Ms. Bartelme, an artist and founder of the TriBeCa Film Festival, were married in August 2006 in the Loire Valley of France.

He is survived by his wife; five siblings, Martin, Jon, Marc, Michelle and Theresa Bouley; and 14 nephews and nieces.

After the attacks of Sept. 11, 2001, Mr. Bouley turned Bouley Bakery, a few blocks from ground zero, into a base from which he fed firefighters and police officers. With a $5.8 million contract from the Red Cross, Mr. Bouley, with an army of employees and volunteers, also fed rescue workers and construction teams, cooking 20,000 to 30,000 meals every 24 hours, rejecting shelf-stable ingredients in favor of whole salmon, lobsters and produce donated from around the country.

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