What he does: Chef-owner, Daniel, DB Bistro Moderne, DBGB Kitchen & Bar, Bar Boulud, Epicerie Boulud, Boulud Sud, Café Boulud
Where: New York, Miami, Palm Beach, London, Beijing, Singapore
"Strive for excellence and for maintaining consistent standards. In the restaurant business, which is all hands on all the time, we maintain quality through constant on-the-job training. We also frequently reassess our performance by evaluating and applying feedback from our customers, our employees, our purveyors, and the media, especially when we see recurring patterns in their input. We learn a lot from observing our peers. While we are not interested in copying, observation and healthy competition can be motivating forces and keep you in sync with the times. Yet it's essential to remain true to your identity and not fall into the trap of becoming trendy."