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!

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BRIAN ARRUDA
Executive Chef

Continuing his career with the Boulud family, Chef Brian Arruda has been named Executive Chef of Boston’s Bar Boulud, a French-inspired bistro and oyster bar from internationally acclaimed chef Daniel Boulud.

Chef Arruda arrives from Palm Beach, Florida, where he served as Executive Sous Chef at Daniel Boulud’s Café Boulud. Responsible for creating locally-inspired seasonal dishes and French bistro fare, Chef Arruda will manage all aspects of the Bar Boulud kitchen, ensuring quality standards are not only met but surpassed.

Chef Arruda’s vast knowledge and passion for cuisine developed in his hometown of Stonington, Connecticut where he was instrumental in the opening and operation of his family-owned restaurant, the Dog Watch Café in 2008, which specializes in seafood in a casual seaside atmosphere. Inspired to make the culinary arts his career, Chef Arruda continued his journey graduating from the New York Culinary Institute of America. His career has since brought him to Bermuda, Las Vegas, Colorado, Florida, and Boston and he has had the opportunity to work under the tutelage of some of the world’s most accomplished chefs including: Thomas Keller, Charlie Palmer, and José Andrés.

Chef Arruda is excited to be back in New England and is eager to bring his French technique, charcuterie knowledge and seafood influence to Bar Boulud.

Robert Differ
Pastry Chef

Dedicated to the culinary arts for more than two decades, Chef Robert Differ currently resides as Pastry Chef of Mandarin Oriental, Boston and Bar Boulud, a French bistro and wine bar from internationally-acclaimed Chef Daniel Boulud. Responsible for a team of pastry artists, Chef Differ honors the tradition of classic French pastry while adding his own originality and imagination to his hand-crafted creations. He has been recognized and featured in numerous national publications and broadcasts including: USA Today, Boston Globe, Boston Common, Boston Magazine, and WHDH-TV.

Graduating from Newbury College with a degree in Baking and Pastry Arts, Chef Differ began his professional career working in a busy wholesale bakery. After various positions with local area restaurants, Chef Differ entered the world of luxury hotels in 2004 at the iconic Ritz-Carlton, Boston. To further develop his professional skillset and pastry artistry, Chef Differ moved to Paris for an apprenticeship and earned his Diplôme Master De Pâtisserie from the renowned École Ritz Escoffier at The Hôtel Ritz, Paris. Returning to the states in 2008, Robert’s career began to thrive; he garnered experience at multiple Five-Star, Five-Diamond properties throughout the country including: Ritz-Carlton, Vanderbilt Beach, Naples, Florida, under the tutelage of Executive Pastry Chef Sebastien Thieffine, Four Seasons Hotel, Boston, and Mandarin Oriental Hotel Group, where he was part of the opening team for Bar Boulud.

David Bérubé
Sommelier

Certified Sommelier David Bérubé’s love affair with hospitality began over a decade ago when he experienced his first taste of the industry while working at Canada-based properties L’Hôtel Universel in Rivière-du-Loup and Le Chateau Bonne Entente in Quebec. Driven by these experiences, Bérubé enrolled in Quebec’s College Merici’, where he received a degree in Hotel Management.

In 2012, Bérubé obtained his first sommelier certification from Sainte–Adèle’s Hôtelière Des Laurentides, where he received the Jacques Orhon Wine Award for “Best Prospect Sommelier for an International Career,” and was a finalist in the renowned Divin Defi wine contest. Primed for a career on the international hospitality stage, Bérubé assumed the role of Sommelier at AT.MOSPHERE Restaurant and Lounge, located in the Burj Khalifa Tower in Dubai, U.A.E. In his newly appointed role, Bérubé oversaw the training of nearly 60 employees and was responsible for sourcing wines that complemented the restaurant’s high-caliber à la carte cuisine and worldly clientele. More recently, Bérubé held the role of Head Sommelier at Jean-Georges Dubai, where he was responsible for creating the wine pairings for the restaurant’s tasting menu, managed inventory of the extensive wine cellar, and oversaw beverage training for all dining room employees. Additionally, while residing in Dubai, Bérubé completed the Wine & Spirit Education Trust’s Level 3 course, where he gained further understanding of the complexities and profiles of wines from around the world. In 2015, he received certification from the Court of Master Sommeliers in Athens, Greece. David is currently seeking his Advanced Sommelier Certification, assessment that will be happening later this year.

At Bar Boulud, Boston, Bérubé oversees the restaurant’s comprehensive wine program and impressive cellar, which boasts a signature collection dedicated to Burgundy and the Rhône Valley, Daniel Boulud’s favorite wine making regions, and other new-world regions that include the United States, Italy, Spain and beyond.

Randy Hill
General Manager

Randy Hill brings extensive hospitality experience to his role as General Manager of Bar Boulud, Boston.  Responsible for the day to day operations of the French-inspired bistro and oyster bar, Hill maintains the highest quality, productivity and customer service standards.

Hill most recently was General Manager for the Broadway Hospitality Group’s Tavern in the Square in Burlington, Mass. He found his niche in the industry during college at North Carolina Central University in Durham, N.C., where he learned the inner workings of the business at a local restaurant. Hill then took on his first management role at Grady’s American Grill in Cherry Hill, N.J.; he had the opportunity to learn all the positions of the kitchen, including both grill cook and secondary sauté. Although he had majored in psychology and criminal justice, and thought he was destined to work in law enforcement, Hill chose to stick with the hospitality biz after learning from his first GM at Grady’s that working on a restaurant team could inspire happiness and create great memories.

In 2002, Hill joined The Palm Restaurant Group as Beverage Manager at Washington D.C.’s trendy Dupont Circle location. Within two years, he was promoted to Assistant General Manager, then General Manager. Hill served another five years with The Palm Restaurant Group as General Manager in Dallas, TX, before returning to D.C., where he would later become General Manager of Jaleo by Celebrity Chef José Andres of Think Food Group. While there he also learned to make his favorite dish to cook at home, Paella Negra, before relocating to New England.

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Daniel
Boulud

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.

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