ABOUT ‘The Chef and the Doctor’
A Health-Focussed, Multi-Course Culinary Experience
Launched in 2013, The Chef & The Doctor series is a collaborative lecture and dinner series hosted by Chef Bouley and world renowned doctors and nutritionists. Alternative, preventive and functional medicine are at the core of each presentation. Nutrient dense dishes complement each lecture. Many of the doctors or deans of medical schools that have collaborated in the series, often present their own personal health challenges of which they have healed through whole foods.
Through their presentations, the gastroenterologists, cardiologists, neurologists, and nutritionists allow guests the ability to follow proven and successful blueprints to change their lives by leading with better whole food choices and applications. Lecturing doctors work with Chef Bouley to share and educate him on food choices that have accomplished positive results and success and specific medical practices. The series is ongoing and has drawn attention from the Wall Street Journal, celebrating NY Times Best Seller authors like Dr. Andrew Weil, Dr. Mark Hyman and Dr. David Perlmutter.
In 2015, Chef David Bouley received the honorary title of “Japanese Cuisine Goodwill Ambassador,” a government award from the Ministry of Agriculture, Forestry and Fisheries for exemplifying the spirit of “Washoku,” meaning “harmony of food” in Japanese. At that time, he was the first non-Japanese recipient of this award. Chef Bouley has intensively studied the health benefits of Japanese cuisine and culture and has tremendous success infusing Japanese cuisine in French technique. That same year, Bouley Restaurant was awarded the “Best Restaurant in the United States” from tripadvisor Traveler’s Choice Awards and placed #14 in the world.
In 2017, Chef Bouley received an honorary degree of Doctor of Humane Letters, “honoris causa” from the College of Agriculture, Health and Natural Resources at the University of Connecticut for his sustained and important accomplishments across his career and leadership in advancing the science and art of gastronomy as a vehicle for optimal health. He also won a lifetime achievement award from Dr. Peter Green, Director of the Celiac Disease Center at Columbia University and a lifetime achievement award from Dr. Barry Smith, President of the Rogosin Institute and Professor of Clinical Surgery at Weill Cornell Medical College.
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