Philippe Boulot

As a 1978 graduate of the Jean Drouant Hotel School in Paris, Boulot’s desire to travel and work in the world’s finest hotels took him to The Nikko in Paris, Four Seasons Inn on The Park in London, Four Seasons Cliff Hotel in San Francisco, and the Mark hotel in New York. At the Mark Hotel, he was the opening chef, and Gourmet’s former restaurant critic, Andy Birsch, for one, was mightily impressed. “If credit were given where credit is due,” wrote Birsch, “then Mark’s restaurant might be named Philippe’s, for it is the province of a young and capable French chef, Philippe Boulot.”