by David Gregory Bouley was born on May 27, 1953 in Storrs, Connecticut. His mother, M. Theresa Salembier Bouley, was an education teacher and his father, Henry Bouley Sr., was self-employed. His maternal grandparents immigrated to Rhode Island from France in 1929; When he was a child, he often called Bouley, he collected eggs, milked cows and made butter on his 43-acre farm in Woonsocket, sparking his lifelong dedication to fresh ingredients.
He attended the University of Connecticut in Storrs and completed the Cours de Civilization Française at the Sorbonne in Paris before seeking work at the renowned Mougins Mill restaurant, near Cannes, in 1977.
He and Ms. Bartelme, an artist and founder of the TriBeCa Film Festival, were married in August 2006 in France’s Loire Valley.
He is survived by his wife; five siblings, Martin, Jon, Marc, Michelle and Theresa Bouley; and 14 nephews and nieces.
After the attacks of September 11, 2001, Bouley converted Bouley Bakery, a few blocks from Ground Zero, into a base from which he fed firefighters and police officers. Under a $5.8 million contract from the Red Cross, Bouley, with an army of employees and volunteers, also fed rescue workers and construction crews, cooking 20,000 to 30,000 meals every 24 hours, rejecting unsafe ingredients. perishables in favor of whole salmon. lobsters and products donated from all over the country.
