Our team is comprised of more than 100 staff, representing 25 countries and a shared passion for hospitality. While you may not meet all of us face-to-face on your visit, know that we take pleasure in delivering the highest quality of service to you and ensuring that you enjoy your experience at Bar Boulud. We’re family and treat you like you are as well.


Originally from Staffordshire, John started at the age of 14 in his local restaurant working nights and weekends. At 16 he attended UCB catering college in Birmingham, after graduating he spent a year working at the Belfry in Sutton Cold field in the fine dining restaurant the French where he fell in love with French cooking. After a year his appetite grew and he headed to London to start a rotation program with David Nicholls. The program gave John the opportunity to work all around the hotel in every outlet. Upon finishing the program John spent a month at the Manderin oriental Bangkok to experience a different style of cuisine. When completing the program in 2010, John joined the team at Bar Boulud, London as Demi chef de Partie, 6 Months after its opening. Having worked every section in the kitchen he was then promoted to Sous Chef in May 2013 and to Executive Sous Chef in May 2015.
Throughout the years, John has shown great dedication and a real commitment to the team at Bar Boulud, London. His passion for rustic hearty food resonates throughout the kitchen and the addition of exciting seasonal dishes that he showcases on the menu at Bar Boulud, London


Originally from Milan, Italy Yuri moved to the UK in 2004 with a Sommelier degree from the ASI (Association de la Sommellerie Internationelle) where he consequentially achieved the Certified Sommelier degree from the Court of Master Sommelier. Yuri has a love for precise, pure and balanced wines as well as small producers and hard-to-find wines.
When asked about his interest in wines, Yuri recalled his childhood in Milan where “wine was always on the table” and his grandfather would pour him a finger of wine topped up with plenty water so that he could try the different grapes. Aside from the world of wine Yuri has a great interest in developing others and passing on the knowledge he has picked up over the years as a seasoned sommelier.
Yuri joins us from the Boundary Hotel and has a wealth of experience having previously worked at Clos Maggiore, Coya Mayfair and Theo Randall where he was the Head Sommelier and wine buyer and helped create a unique selection of wines. We are proud to have him on board to help drive the success of Bar Boulud, London.


Lionel Lacheze has led the Bar Boulud, London team since July 2017 when he left his role at Clarette as General Manager. Throughout his career Lionel has held management positions at the Bleeding Heart Restaurant Group, Berners Tavern, The London EDITION and Coya London. In addition, Lionel was F&B Operations Manager at the Connaught In 2014 where he built upon the restaurant experience that he gained as General Manager of their restaurant Helene Darroze.
Lionel is a natural leader and since coming on board has shown that he can successfully manage the team at Bar Boulud, London.

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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, including Outstanding 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.