Sunday Soirée at DANIEL
- When
- April 6, 2025
- Where
-
DANIEL
60 E 65th Street
New York, NY - Tickets/Info
- Get Tickets
Join Jacques Pépin, Claudine Pépin, and Rollie Wesen for a “Sunday Soirée” 90/90 dinner at DANIEL. Since opening in 1993, DANIEL has earned its place among the pillars of New York City’s bustling dining scene, receiving numerous accolades for its refined European cuisine, world-class cellar and gracious hospitality. Located in the former Mayfair Hotel on Park Avenue – the original site of Le Cirque – DANIEL is steeped in French culinary history. JPF Members will receive early access to tickets on January 15.
Highlights
- Dinner experience hosted by award-winning Chef & Proprietor Daniel Boulud, Executive Chef Eddy Leroux, and Executive Pastry Shaun Velez
- Honoree Jacques Pépin in attendance with Claudine Pépin, President of the JPF, and Rollie Wesen, Executive Director of the JPF
- Cocktail reception at 5:00 pm, with chef-hosted stations, followed by a four-course seated dinner with wine pairings
- Guest chefs to be announced soon
- Live auction hosted by Jacqueline Towers-Perkins and Claudine Pépin with exclusive artwork, travel packages, and truly one-of-a-kind experiences
Details
- Tickets will go on sale to JPF Members on January 15 and to the general public on January 28
- For questions about tickets or seating, please contact Carolyn Crow with the Jacques Pépin Foundation
- Cocktail attire
- Tickets are non-refundable but transferrable. We appreciate your understanding.
- Proceeds will support the Jacques Pépin Foundation. Your ticket purchase helps transform lives through culinary education, and we deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
Event Host
Daniel Boulud
Chef and restaurateur
Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities and restauranteurs. 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, The Bahamas, and Riyadh.
Boulud was raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, outside of Lyon. In 1993, he opened the much-celebrated Daniel on Manhattan’s Upper East Side. His restaurant group has grown significantly over the past 30 years, and today encompasses notable brands including: Restaurant Daniel, Café Boulud, Le Pavillon, Centurion NY, Blue Box Café by Daniel Boulud, Le Gratin, Bar Boulud, Boulud Sud, Maison Boulud, Jōji, Epicerie Boulud and La Tête d’Or.
Daniel Boulud has won countless awards for his achievements, including James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America, Chevalier de la Légion d’Honneur and Officier de l’Ordre du Mérite Agricole et Chevalier du Mérite National by the French government. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World. He also earned the 2023 Innovation Award from La Liste.
His Michelin-starred restaurants include Restaurant Daniel, Le Pavillon, Jōji and Café Boulud New York. Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and My Best: Daniel Boulud (Ducasse Books, 2014). Additionally, Boulud is Co-President of Citymeals on Wheels, an organization dedicated to serving meals to New Yorkers in need; is Co-Founder of Food1st, in partnership with SL Green Realty Corp. and is Chairman of Ment’or, providing grants to young chefs to advance their culinary education.
Guest Chef
Matt Hoyle
Regional Executive Chef, Nobu Downtown, Nobu DC and Nobu Fifty Seven
Matt Hoyle, born in Lancashire, Northern England, spent his formative years training in modern British restaurants upon graduating from Newcastle College. He joined the team at Nobu London in 1998 and it wasn’t long before he was singled out by owner, Nobu Matsuhisa. Matt was asked to oversee, as Head Chef, the kitchens for two new Nobu projects — Matsuhisa Mykonos and Nobu, Badrutt’s Palace, in St. Moritz. In the spring of 2005, Matt left Europe for New York City to open Nobu’s trendy Midtown restaurant, Nobu Fifty Seven. He currently oversees kitchen operations as Regional Executive Chef for Nobu Downtown, Nobu DC and Nobu Fifty Seven.
