Most recently, Chemel served as the Chef de Cuisine of Café Boulud, Daniel Boulud’s' celebrated eatery on Manhattan’s Upper East Side in New York City. It was there that he received a three-star review from The New York Times. Chemel worked for Boulud for six years; he started as a line cook before his promotion to sous chef at Daniel and then Chef de Cuisine at Café Boulud. Chemel also spent two years at Cello, working under Chef Laurent Tourondel. The sleek, modern 2941 where Chemel has found his resting spot is an astonishingly idyllic place where Chemel picks his aromatics daily in the restaurant’s garden. It’s an appropriate venue for his contemporary Gallic fare.
