Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the world in places like Singapore, London, and Toronto.
So how does one man do it all? The answer is The Dinex Group, chef Daniel Boulud's restaurant group — the machine that powers his concepts such as Daniel, Bar Boulud, Le Pavillon, and the newly announced Le Gratin.
Our next guest is Sebastien Silvestri, CEO of The Dinex Group, who along with chef Daniel Boulud has quickly grown the group into an empire of restaurants. As a veteran in the business of hospitality, Sebastien honestly shares what it was like facing the pandemic as the new CEO, his joy of working with his mentor and friend, the harsh realities of a restaurateur in the ever competitive landscape, and how he’s helping shape the next era in fine dining for The Dinex Group.
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