Romain Paumier
Romain Paumier
Café Boulud
Cooking at:
Krug Dinner
Gala Dinner
A native of France, Romain began his career with early success in notable restaurants of Lyon, with positions as Chef de Partie at Le Potager des Halles, followed by Executive Chef at Les Bonnes Manières. After coming to the United States in 2016, Romain became Sous Chef at the original Café Boulud New York. He eventually moved to Restaurant Daniel as Sous Chef, and then Executive Sous Chef under Executive Chef Eddy Leroux. His return to Café Boulud as Executive Chef brings together his years of experience with Daniel Boulud, and his love of and expertise with globally-influenced French cuisine.
