Olivier Quignon, DBGB’s new executive chef.
Photo: Paul Wagtouicz
The Dinex Group informs Grub Street that Daniel Boulud’s downtown sausage restaurant, DBGB, has a new executive chef, Olivier Quignon. The former Bar Boulud executive sous-chef has been with Boulud for four years, after starting out at Daniel. Quignon replaces DBGB’s original executive chef, Jim Leiken, who’s headed south to Cafe Boulud in Palm Beach. A rep tells us Quignon, a Picardie, France, native will “put his imprint on the seasonal bistro fare,” come late summer and fall; look for new dishes like endive au jambon — poached whole endive wrapped in French ham and served with béchamel sauce.
