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More on Chef Daniel Rose:
A Chicago-native, 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. Rose credits his post-college work at Auberge des Abers in Brittany and Le Pre du Moulin in Serignan du Comtat, near Avignon as providing him with the culinary foundation that he often relies upon in mentoring his restaurant teams. Rose cooked for some the world's most esteemed Michelin three-star restaurants and chefs including Paul Bocuse in Lyon, Jean-Pierre Bruneau in Brussels, and Yannick Alleno at the Le Meurice in Paris. He traces his turning point from cook to chef to a life-changing year spent in Panajachel, Guatemala in 2003 – Rose’s first experience as a Head Chef, running a kitchen and managing a team.

Following that experience, Rose returned to Paris in 2004, joining the restaurant team at the five-star Hotel Meurice. In 2006, his first solo venture, SPRING was born. The restaurant earned the distinction as The Guardian’s “One of 10 of the Best Restaurants in Paris,” Forbes’ “The Trophy Reservation,” and quickly became the Paris restaurant of choice for an international culinary elite including Gail Simmons, Alan Richman, Tim and Nina Zagat, Danny Meyer, and Alain Ducasse.

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.

Chef Daniel Rose headshot courtesy of Elodie Dupuis.