There’s a new sheriff in town at Daniel Boulud’s Mediterranean-inspired enclave that is Boulud Sud: Ulises Olmos.
A native of Veracruz, Mexico, Olmos recalls tales of being fascinated with his mother’s use of local ingredients and adept ability to make complex spice blends.
Olmos joined Café Boulud as dishwasher.
He then climbed the ranks to prep team, working alongside the likes of Bertrand Chemel and Gavin Kaysen.
In 2010, Boulud invited Olmos to join the opening team at Boulud Sud located across from the grandiose Lincoln Center as chef de partie, and now, eight years later, he was promoted to executive chef.
Our host Anna Barbi brings you all the details about this fascinating story.