Daniel ROSE

Chef : 1 restaurant Daniel Rose, an American who fell in love with French cuisine, succeeds in everything he undertakes. He is currently chef of La Bourse et la Vie, in Paris 2e.

Presentation

"When people ask me what I've brought to France, I answer... my optimism!" laughs Daniel Rose. Arriving in the business by chance, this American from Chicago initially studied art history and philosophy. As his studies at the American University of Paris drew to a close, he decided to stay in France. "And the biggest window on France is the kitchen!" He then embarked on training at the Institut Bocuse. "I had no intention of becoming a chef," he insists. An internship with Jean-Luc L'Hourre changed all that: "I fell in love with the idea and the practice."

In 2003, Daniel Rose landed his first job as a commis at Pascal Alonso's Pré du Moulin. A year and a half later, he left for Guatemala to work at the Hotel Atitlan, "where the cuisine was more French than in France". On his return, he joined Le Dalí restaurant at Le Meurice. "I told myself that the next step would be to open my own restaurant. Given my lack of experience, I had to learn how to run a business first."

After a few months' work at the Taschen bookshop, he opened his first restaurant, Spring, in Paris in 2006. "On the first day, all the fridges were dead. I was all alone, in the kitchen and in the dining room..." But word-of-mouth had an effect and, a week later, the restaurant was fully booked. After moving near the Louvre, the chef decided to sell the establishment in 2017. In the meantime, he took over La Bourse ou la Vie, renamed La Bourse et la Vie (Paris^2e), launched Chez La Vieille (Paris^1er, sold in 2020) and partnered with Starr Restaurant to open Coucou, in New York.

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