The health and safety of Bar Boulud Boston guests, colleagues and our community are of paramount importance at all times. As of March 26, in keeping with government and health guidelines to contain the spread of COVID-19, Mandarin Oriental, Boston has taken the difficult decision to temporarily close, and Bar Boulud Boston will also be temporarily closed until further notice. Takeout and delivery services are no longer available. We thank you for your continued support and look forward to welcoming you back to Bar Boulud Boston in the near future.

Our team is dedicated to making sure your experience with us is delicious and welcoming. Get to know us below, we look forward to meeting you soon!

Head Sommelier

Wine and spirits industry professional Jaimie Puckett conveys her extensive knowledge and first-rate experience in her role as Head Sommelier at Bar Boulud Boston and Mandarin Oriental, Boston. Her passion for the world of wine and skills in sales, management, hospitality and marketing led her to pursue a career in the beverage industry.

A graduate of Johnson & Wales University, Puckett’s career began at the award-winning Dorrance Restaurant in Providence, Rhode Island where her passion to become a sommelier grew as she expanded her knowledge of wines and spirits. Jaimie simultaneously served as Wine Consultant for the city’s boutique retail shop, Bin 312 Wine Cellar. In 2018 she moved to Boston, joining the team at Eataly. Her role as Beverage Educator soon developed to Restaurant Beverage Manager where she was responsible for ordering, receiving and maintaining the inventory of beverages, as well as for all staff training on wine and proper wine pairings.

A Certified Sommelier through the Court of Master Sommeliers, Puckett has received various certifications and recognitions and has been a selected member of the sommelier team for Napa Valley Vintners annual charity event Auction Napa Valley since 2018.

Puckett joined Bar Boulud Boston and Mandarin Oriental, Boston as Head Sommelier in March 2019. Her current favorite bottle: M. Chapoutier, Saint-Joseph Blanc, ‘Les Granits’, 2015.

Executive Chef

With a natural talent and passion in the culinary arts, Chef Ethan Koelbel has evolved from the young boy helping his parents in the kitchen of their New Mexico home to the experienced Executive Chef he is today.

Born and raised in New Mexico, Koelbel spent his summers in Cape Cod, Massachusetts visiting family, and then at age 15, he relocated to the area permanently. He joined the Upper Cape Cod Regional Technical School in Bourne, MA and majored in Culinary Arts while also working at the Hyannisport Club, where he was responsible for the garde manger and desserts. Koelbel continued his studies at the Culinary Institute of America, graduating with a degree in Culinary Arts Management in 2011. He then became Sous Chef at the upscale Victorian hotel The Atlantic Inn in Block Island, Rhode Island and was quickly promoted to Executive Chef. His inspiration from New England seafood remains prevalent on his menus today.

Koelbel moved to New York City in 2012 and worked alongside some of his greatest mentors at several of the city’s most acclaimed restaurants, including Oceana Restaurant, the Two-Star Michelin Restaurant Daniel and Stella 34 Trattoria. In each position, Koelbel developed new and creative ways to improve organization, quality, and ultimately guest satisfaction.

Koelbel returned to Chef Daniel Boulud and his restaurant group as Executive Chef of Bar Boulud Boston in October 2019. He is responsible for managing all aspects of the kitchen and works to ensure all quality standards are not only met but surpassed.

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Chef / Owner

Daniel Boulud, a native of Lyon, France, is today considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Café Boulud, Boulud Sud and Épicerie Boulud. In all his restaurants you’ll find the warm welcome the chef is renowned for, combined with traces of the soulfully satisfying traditional cooking he grew up with on his family’s Rhône Valley farm. Yet Daniel Boulud is best known for New York’s exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. You’ll also discover the chef’s ingredient driven seasonal French-American cooking in Miami and Palm Beach, FL and internationally in London, Singapore, Beijing, Montréal and Toronto. Boulud is the author of seven cookbooks, the recipient of three James Beard Foundation awards, includingOutstanding Chef and Outstanding Restaurateur and was named a Chevalier de la Légion d’Honneur by the French government, as well as Chef of the Year 2011 by The Culinary Institute of America. He is a generous and energetic supporter of Citymeals-on-Wheels, serving on their board of directors since 2000 and is also co-founder and Chairman of the Bocuse d’Or USA Foundation.