The William Turner Gallery in Santa Monica has been keeping busy the past couple weeks. In addition to their art exhibit, the gallery has hosted numerous events, including James Franco in conversation with Judd Apatow. 

Chef Daniel Boulud is greeted by a fan (Susy Guerrero/Neon Tommy)

On a recent Thursday evening the gallery hosted yet another star- this time in the culinary world. Renowned Chef Daniel Boulud discussed his latest cookbook, “My French Cuisine,” with Los Angeles Times restaurant critic Jonathan Gold.

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"I never felt lost with cooking," Boulud said.

Boulud has an impressive collection of restaurants around the world with locations in New York City, Palm Beach, Miami, Montreal, Toronto, London and Beijing. He owns eight locations in New York City alone, and his restaurant Daniel is the most revered. 

Gold who has frequented Daniel several times had nothing but kind words to say about the establishment. 

"Either the restaurant discovered me or I discovered the restaurant. The food was so good. Not only do people know how to cook and season but there’s this drive to the dish. There’s not a hair out of place,” Gold said. 

According to New York Magazine, some of Daniel’s most popular seasonal dishes are the Paupiette of sea bass and braised short ribs. 

Boulud’s restaurant Daniel may be wildly successful today, but it was a very costly business endeavor when he first opened it in 1999. 

"My French Cuisine" is Boulud's eighth book (Susy Guerrero/Neon Tommy)

“I invested a lot in [Daniel]. I borrowed 10 million dollars to build a restaurant, but I probably wouldn't do that today. Bottom line, I want to make the customer happy,” said Boulud. 

Despite his name and accomplished career, the talented chef is extraordinarily humble and reflected on his youth and beginnings of his profession.  

A native from Lyon, France, Chef Boulud starting cooking when he was 14 years old. In his youthful years he dreamed traveling to gain more exposure in the culinary world. When he turned 17 he left Lyon to do just that. 

Boulud traveled for a few years, working as a sous chef and honing his skills in French culinary art. By 1982 Boulud arrived in New York City where he noticed that French cuisine was all but too predictable. He was motivated to create dishes that were both traditional but anything from the expected.  

In 1989 Boulud began a newsletter titled, “Easy Cooking With Great Chefs,” where he shared his recipes and shopping tips. That newsletter gained attention and he was approached to write his first cook book soon after. “My French Cusine” is his eighth book. 

Chef Daniel Boulud happily signs the inside cover of his latest cookbook (Susy Guerrero/Neon Tommy)

“I called the book ‘My French Cuisine’ because I’m not extreme in what I do. Its a combo of texture and taste” Boulud said. 

The recipes in his cookbook have no shortcuts because then the meals would not taste or look like the pictures inside the book, Boulud explained.

When Boulud isn’t busy working on his cookbooks, he devotes his time to his restaurants and travels to all of them from time to time. But still, his restaurant Daniel holds a special place in his heart.  

Chef Boulud is so involved in Daniel that he actually rented an apartment located directly above his restaurant. Boulud cheerfully explained that he dines in Daniel every weekend. 

"I’ve been cooking for 44 years and I'm not ready to quit," Boulud said.   

Reach Staff Reporter Susy Guerrero here.