Chef Daniel Kleinhandler is Executive Pastry Chef of Boulud Sud NYC and Bar Boulud NYC. A native of Ditmas Park, Brooklyn, Chef Daniel Kleinhandler was raised in one of the country’s most culturally diverse neighborhoods and his international upbringing, combined with the influence of his artistic mother and scientist father have remained important influences on him throughout his career. Pursuing pastry from the age of 14, Kleinhandler apprenticed at Jacques Torres, Restaurant Daniel and Saul’s in Brooklyn during high school. After completing his formal education at Johnson & Wales, he headed oversees to intern at the three-Michelin star Waterside Inn.
Upon returning to New York, Kleinhandler’s career was bookended by experiences within the Boulud empire, accepting pastry cook positions at both Café Boulud and Bar Boulud. From there, he tried his hand in other Michelin-starred empires, including Nougatine, Jean Georges, Gilt in the Palace Hotel, Picholine, and was a part of the opening team at Clocktower in 2015. Chef Kleinhandler developed his French technique fusing improvisational creativity and thus developed the dessert philosophy that largely guides his work to this day. In April 2016, Kleinhandler rejoined the Dinex Group, spearheading the dessert program db Bistro Moderne as the Executive Pastry Chef and mastered the art of balancing classic flavors combinations with artful presentations. In January 2018, Kleinhandler moved within the group and accepted the role of Executive Pastry Chef at Boulud Sud and Bar Boulud.
What do you love most about Your City?
I love the energy in Manhattan and the escape of Brooklyn
Favorite breakfast meal & restaurant?
At home, Scrambled eggs with Mushrooms and Onions ( What I make for and eat with my son on my days off with him) If I go out, it’s a Torta De Al Pastor from San Jose Teruel in Brooklyn (an unassuming tradition Mexican grocery and deli that serves amazing food)
What are you doing at:
6:00 AM – Waking up to hang out and spend time with my son!
10:00 AM - Getting into work having my coffee and starting the daily prep
12:00 PM - Favorite Power Lunch spot/meal?
Doing one last check of both stations and making sure that we are completely ready for lunch service
7:00 PM - deep in the busiest part of or pre theater rush
11:00 PM - starting to wrap up the night and inventory set up the day for tomorrow
What drink do you need to get through the day and at the end (and how many)?
Lots and lots of coffee - always iced and often with a shot of espresso! Depends on the day, but it could be 3 or 4
Most used App/Favorite Instagram Account?
ESPN (especially during the baseball season I am crazy Yankees Fan)
What should everyone try at least once?
Indonesian Food, not a very commonly found cuisine but a really amazing one. My wife is from Jakarta and am addicted to the food now!
Where do you enjoy getting lost?
Anywhere with my family its often not where the adventure takes but who you bring for the ride