James Beard Foundation

"I attribute our success here by doing things with food that are unusual and unexpected, while keeping in mind the most important thing we all love about food: taste."

Americans have never even cracked the top ten in the Bocuse d'Or despite the increased quality of high-end American gastronomy and the numerous accolades received by the country's leading chefs. It's an anomaly Daniel Boulud and Thomas Keller have been working furiously to eliminate.