Daniel Rose

Chef Daniel Rose is best known for articulating classic French cuisine as a contemporary homage to locality, heritage, and season. His restaurants have been at the forefront of the international dining scene since opening his first establishment, SPRING, in Paris in 2006.

A Chicago-native, Daniel Rose landed in France to study at The American University of Paris. To improve his French, he found himself at the Institut Bocuse in Lyon, nourishing a passion for the restaurant business that would turn into a vibrant career. 

In September 2015, Rose opened La Bourse et La Vie, a traditional “Bistrot du Quartier” conveniently located between the Palais Royal and the Bourse de Paris in Paris’ 2e arrondissement to rave reviews domestically and abroad. Rose’s first foray into a la carte dining in the Paris market offers guests the epitome of French gourmandise – the highest quality ingredients, excellence in the kitchen, abundance, generosity, and of course, a respect for tradition.

In 2016, Rose opened his first stateside restaurant, Le Coucou to much critical acclaim. This New York City venture earned him his first Michelin star and was recognized with a James Beard Award for Best New Restaurant.

Rose served as Chef Partner for Air France’s business class service on long-haul flights from the United States and Canada to Paris from 2019 to 2023. In 2022, Daniel was honored as a chevalier of the Order of Agriculture Merit by the French Republic.

Rose has been profiled in the Chicago Sun Times, ELLE, Esquire, Food & Wine, L’Express, Figaroscope, Forbes, The Guardian, GQ, International Herald Tribune, Los Angeles Times, New York Times, Travel + Leisure, Wall Street Journal, and many others.