A vibrant celebration of the sea and the sun

Boulud Sud is Chef Daniel Boulud’s vibrant celebration of the sun and the sea. Drawing inspiration from the coastal Mediterranean, including France’s Côte d’Azur, Spain, Italy, Greece, Morocco, Tunisia, Lebanon, Israel, Turkey and beyond, the menu emphasizes regional flavors, featuring an abundance of fresh vegetables, seafood, citrus, grains and herbs. Complementing this breadth and depth of Mediterranean soul, the wine list ranges from French rosés and Italian reds to more unique expressions from Greece, Spain and other coastal regions. The restaurant also boasts an exceptional cocktail program that actively pulls from the same seasonal products found on the food menu, with a dedicated gin page as well as a robust selection of absinthes, amari, vermouths and liqueurs.

Dining Room Hours


Sat & Sun   /  11:00am - 3:00pm


Mon   /  5:00pm - 10:30pm
Tues-Sat   /  5:00pm - 11:00pm
Sun   /  5:00pm - 10:00pm



Mon   /  4:30pm-11:30pm
Tues-Fri   /  4:30pm-12:00am
Sat   /  11:00am-12:00am
Sun   /  11:00am-10:00pm


Sat & Sun   /  3:00pm - 5:00pm



Brian Arruda grew up in Stonington, Connecticut, where, like many chefs, his first job was washing dishes. In high school, he helped in the opening of his family’s first restaurant, The Dogwatch Café, where he worked as a breakfast cook. “I thrived from the energy and the focus it took to work in a restaurant. It became a place of comfort for me.” This marked the start of his culinary journey where Brian developed his passion for the restaurant industry.

Brian went on to graduate from the Culinary Institute of America. Upon graduation, he worked stints in Bermuda, Massachusetts, Colorado, and finally Las Vegas – the city where his career took-off. Brian worked for three chefs, each with a distinct style: Charlie Palmer, José Andrés and Thomas Keller. Brian sharpened his focus on the sophisticated French methods and impeccable ingredients at Chef Keller’s Bouchon Bistro, where he stayed for two years, progressing to chef tournant. Brian grew both as a chef and leader, mentoring and training the younger cooks. He collaborated on their extensive menu and the daily specials as well. After three years in Las Vegas, Brian was ready to take the next step. In 2015, he joined Daniel Boulud as part of the Café Boulud team in Palm Beach, Florida, where he worked his way through the entire kitchen, learning each station and earning the position of executive sous chef under Chef Rick Mace – who remains Brian’s mentor to this day.

After three years, Chef Daniel tapped Brian for the executive chef position at Bar Boulud in Boston, where he invigorated the restaurant’s renowned charcuterie program and brought new energy and refinement to the seasonal and classically-inspired menu that emphasized the bounty of New England’s seafood.

In the summer of 2019, Brian moved to New York for the executive chef position at Boulud Sud, where he found the opportunity to explore the cuisine of not just France, but the entire Mediterranean. He’s looking forward to exploring diverse ingredients and spices, from the Greek dips and spreads to Moroccan couscous and the paellas of Spain. Today, Brian hopes to bring Boulud Sud to a new level and grow as the leader of a passionate team working toward a common ambition: “To have pride and be the best at what we do.”

Executive Pastry Chef
Executive Pastry Chef

As long as she can remember, Johana Langi yearned to be a pastry chef. Growing up in Queens, she found a passion in baking at a young age and started baking for friends, with friends, for school bake sales, or any other excuse to whip up something sweet. No one in Johana’s family baked, it was something special that set her apart from the rest. Her passion continued to grow, but her parents viewed pastry more as a hobby and encouraged her to get a traditional degree.

She studied English Literature at Baruch College, and during her senior year interned for the Good Housekeeping Test Kitchen. Originally just an editorial internship, Johana turned the role into an opportunity to test recipes and kitchen appliances for the magazine. She has fond memories of testing cookies, baking them in five different ovens, and reporting back which performed best.

Johana finally convinced herself to pursue pastry as a career. She cold-called restaurants until securing a pastry internship at Thomas Keller’s Bouchon Bakery, where she rotated through all the stations. Johana then went on to bake at some of New York City’s acclaimed restaurants, including Eleven Madison Park, Saul Restaurant at the Brooklyn Museum, The Lambs Club, Ciano, and Michelin-starred Indian restaurant Junoon. As her responsibilities grew, Johana mastered her technique and learned how to transform the best seasonal ingredients into something more than the sum of their parts.

In April 2019, Johana landed the job as Executive Pastry Chef at Chef Daniel Boulud’s Lincoln Center restaurants: Bar Boulud and Boulud Sud. There she manages two distinct teams and is charged with developing completely different menus: Mediterranean-inspired at Boulud Sud, and classic French bistro at Bar Boulud.

One of Johana’s creations at Boulud Sud is the “Mousse de Chocolate Oscuro,” a frozen aerated chocolate mousse dotted with chocolate crémeux and crunchy chocolate “pebbles,” finished with Maldon sea salt gelato, lemon-infused olive oil and crowned with mint leaves. Inspired by a sweet-and-savory Catalonian snack that Johana enjoyed in northeastern Spain, it’s a perfect addition to Sud’s Mediterranean menu, complementing the signature Grapefruit Givré.

At Bar Boulud, the emphasis is on the classics, highlighted by her “Gateau Basque,” a fragrant custard-based tart from the Pyrenees in the south of France. In both restaurants Johana looks forward to contributing to Chef Daniel’s spirit of French pride, passion and culture through her pastry.


As General Manager of Boulud Sud, Marcellin Fal brings hard work and passion to Chef Daniel Boulud’s vibrant Mediterranean restaurant in New York’s Upper West Side. 

Originally from Dakar, Senegal – also known as “La Teranga” which translates to hospitality – Marcellin has been immersed in the restaurant industry for many years. In 2007, he started working as captain at Bouley with Chef David Bouley, where he learned about establishing meaningful relationships with guests. After five years, he took on the role of manager at Ed’s Chowder House, working alongside Chef Ed Brown for six years before joining the Boulud Sud family as General Manager in 2016.

In his current role, Marcellin appreciates the opportunity to work alongside talented and professional individuals at all levels, from corporate to back of the house. He strives to spread the warm and genuine Boulud Sud hospitality that is true to the Mediterranean, whether with his staff or his guests, and takes pride in presenting the kitchen’s exciting creations and varied regional flavors: from the coasts of North Africa, through the south of Spain, France, Italy, passing by Greece, and all the way to the Middle East. 


Ian Smedley fell in love with wine while majoring in Comparative Literature at Bard College. As a writer, Ian focused on universal interconnectivity, drawing connections between seemingly disparate things. This became a foundation for his thoughts on wine and how a wine could evoke an emotion or a memory of people and places. How coincidental that Ian, with his self-diagnosed “Proustian” interest, would end up working with Daniel Boulud and his signature madeleines.

During college, Ian juggled shifts at the Hudson Valley’s Tousey Vineyards. Upon graduation in 2013 he moved to New York City, and got his foot in the door as a backwaiter at Boulud Sud. During the day, Ian also worked at Flatiron Wines helping cellar and manage bottles in the Rare Wines department. As Ian grew with the team at Boulud Sud, he caught the eye of former Chef Sommelier, Michael Madrigale, who promoted him to the bar team at both Bar Boulud and Boulud Sud.

In 2016, Ian was appointed as Sommelier at DBGB in the East Village. There he learned how to purchase and manage a large program and was instrumental in expanding the wine and beer list to include interesting labels from all over the world. One year later, he shaved his beard and headed uptown. His career took a sophisticated turn working as a sommelier at Restaurant DANIEL under Raj Vaidya, where he was trusted to open legendary wines almost every night.

Ian likes to recommend wines by telling a story. “Trying to explain the sense perception of fermented grain or grape juice is a challenge. But finding those descriptors – and delving into that space where taste can stop time for a little – that’s what I love about both good drink and great literature.”

In June 2019 he returned to Bar Boulud and Boulud Sud as Chef Sommelier of Daniel’s two Lincoln Center restaurants. In that capacity, Ian offers sincere hospitality and a passion for wine as well as for his guests and coworkers. He enjoys mentoring and looks forward to working with such a large team of professionals, presenting a memorable and diverse wine experience to all guests and growing the impressive wine program to an even more exceptional one. But what keeps Ian most interested is the element of service – and metaphor. “It is easy to lose sense of this, but at the heart of everything is the joyous gift of life, and the beauty of what human hands can craft. To subtly control the chemical process a fruit undergoes, to transform sugar into alcohol that flows so purely through us, is an art.”

    Private Dining & Events

    (212) 595-9604 (EXT. 161)