Michelin-starred chef Daniel Boulud is launching new ventures at two of New York City’s most prized skyscrapers – an expansion that dovetails with a push by companies to lure workers back to the office five days a week.
Boulud – whose culinary empire in the Big Apple includes high-end haunts Daniel, Le Pavillon, Joji NY, Le Gratin and La Tête d’Or – is opening an events space at One Vanderbilt and a catering kitchen at One Madison, Side Dish has learned.
The openings come amid a nationwide return to the office push, spearheaded by New York-based businesses, as The Post’s Steve Cuozzo previously reported.
“Office catering is a daily amenity that has been a way to draw people back in,” Boulud said in an exclusive interview with Side Dish.
One Vanderbilt, a 1,401-foot-tall skyscraper that towers over the nearby Chrysler Building, and One Madison, a slender masterpiece standing 641 feet, are at the forefront of that movement.
Both office buildings were developed by real estate giant SL Green. One Vanderbilt, which opened in 2021, is 100% leased. One Madison, which opened last year, has been booking up fast and landed high-profile tenants that include IBM, Franklin Templeton and La Tete D’or.
SL Green buildings show “a commitment not only to hospitality, but to making sure that the buildings are multi-use with striking views and amazing spaces dedicated to creating events instead of turning restaurants into event spaces,” Boulud said.
Summit Events, which opens July 1, will be located on One Vanderbilt’s 72nd floor and includes an indoor and outdoor space for cocktail receptions, formal dinners, business conferences, weddings, brand activations, and fashion shoots and shows.
Its design mirrors the Summit, the eye-popping observatory that spans the 91st through 93rd floors and features reflective panels, art installations and panoramic views of the city.
“We believe there are always large groups that need to hold meetings, then dinner, then an after-party, and this space is really perfect for that,” Boulud said in an exclusive interview with Side Dish.
“The design is striking, with the mirrors. They create a lot of life and energy.”
Guests who book the Summit Events space will also get access to the fun house-like observation decks above.
But unlike the mirror-floored Summit, guests at the private events space can sport heels and dance away the night.
“It’s a good thing it is not a residential building. There are no noise issues if there is a band or 200 people dancing, you can crank up the volume because there are just offices below,” Boulud said.
Summit Events is a collaboration between Summit One Vanderbilt and Cuisine Boulud New York, which is a partnership between Boulud’s Dinex Hospitality and Lifeworks Restaurant Group.
“Summit is the crown jewel of One Vanderbilt. We are delighted to collaborate with Chef Daniel and Cuisine Boulud New York to introduce New York City’s newest premier event destination,” said Marc Holliday, chairman and CEO of SL Green
The busy chef also is launching Cuisine Boulud New York in a new 12,000 square-foot catering kitchen at One Madison, which houses his hit French steakhouse La Tête d’Or.
While Boulud has catered events for more than 30 years, it’s been based out of his kitchen at Daniel. The expansion means he can also cater large-format events and corporate orders, along with intimate dinners.
Clients already include corporate parties for top companies like Franklin Templeton, Bridgewater Associates, Carnegie Hall, Tiffany & Co., Aston Martin and Rolls-Royce, along with weddings and other special events.
Options for catering will include the menus of all Boulud restaurants in New York.
“We can offer personalization of menus from our restaurants — that’s the beauty and novelty of Boulud Cuisine,” Boulud said.
CBNY is also the exclusive caterer for Le Jardin Sur Madison, a new indoor/outdoor roof space with stunning views at One Madison.
Sushi from Joji NY and Epicerie breakfasts are popular choices for upscale corporate gatherings.
“It’s a perk companies give that makes people feel valued — it’s better than staying home for sure,” Boulud said.
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