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David Bouley, the award-winning chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing deliciousness, has died. His literary agent says he died

David Bouley, the award-winning chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing deliciousness, has died

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Mr. Bouley persuaded diners to put themselves in his hands, with no printed menu or specific number of courses. He wielded sorbets and vinegars to brightening the profile of restaurant food, which he considered overly dependent on butter and cream.

Chance Yeh/Getty Images for NYCWFFInfluential New York chef David Bouley has died at the age of 70.Bouley was famous for transforming French nouvelle cuisine into a New American style, which went on to dominate the ‘80s high-end restaurants of Manhattan. His work continued to make waves in the decades to come.Bouley died from a heart attack on Monday at his home in Kent, Connecticut, his wife confirmed, according to The New York Times. His literary agent, Lisa Queen, also confirmed the ne...

Bouley spent much of his career cooking in Tribeca, starting with Montrachet when it opened in 1985.

NEW YORK (AP) — David Bouley, the award-winning and frenetic chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing sleek deliciousness, has died. He was 70. Bouley died of a heart attack Monday at his home in Kent, Connecticut, according to Lisa Queen, his literary agent. Along […]

David Bouley, the award-winning chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing deliciousness, has died.

Famed for bringing the fabled 60s-era French cuisine to the Americas, Bouley died from a heart attack at his home in Connecticut Monday, his wife confirmed.

He helped define New York fine dining, usher in the farm-to-table movement, and mentor a new generation of chefs