Eddy Leroux Exécutive Chef At the age of 14, Eddy began formal culinary training and at 18 was a finalist in the national competition for best French apprentice. By 23, Eddy was rapidly working his way up in the kitchens of Paris’s Michelin 3-star restaurant, Lucas Carton. There under chef Alain Senderens, one of the founding fathers of la nouvelle cuisine, Eddy honed his technique and opened his palate to the array of luxurious ingredients at his fingertips. During his five year tenure with Senderens, Eddy took a four-month assignment in Thailand, working as Chef de Cuisine of the renowned Le Normandie in the Oriental Hotel, Bangkok. At Le Normandie, Eddy cooked alongside a visiting cadre of international Michelin-starred chefs, all the while exploring the flavors, spices and produce of Thai cuisine on his days off. Curious to discover more of Asia, Eddy traveled around South Korea and Myanmar before returning once again to Paris and Lucas Carton. Soon, Eddy’s appetite for adventure enticed him to New York City, where he took the post of Chef de Cuisine under Laurent Gras at the Waldorf Astoria’s legendary Peacock Alley. He spent four years there, until one evening in 2002 he cooked for Daniel Boulud’s annual Citymeals-on-Wheels charity gala, assisting an incredible roster of chefs: Guy Savoy, Gordon Ramsey, Eric Ripert, and of course Daniel Boulud. Before long, Boulud invited Eddy to join him at DANIEL as Executive Sous Chef. In June 2005, Eddy was promoted to Chef de Cuisine of DANIEL.Today, Eddy delights on DANIEL’s contemporary, season-driven cuisine. Though Eddy admires the ingenuity of avant-garde gastronomy, he is happiest creating new twists on classical dishes, such as in one of his signature preparations, “Clay Baked Scottish Salmon Wrapped in Fig Leaves, with Fennel Confit & Glazed Figs in Pinot Noir.”