Meet The Man Behind One Of The World’s Most Successful Restaurant Empires

18.03.2024 - 21:07 / forbes.com / Daniel Boulud

If you’re even remotely interested in quality cuisine, you’re well aware of Daniel Boulud. The chef has amassed a whopping 11 James Beard awards during his legendary career. He currently holds four Michelin stars. But far less familiar to these same gourmands is the name Sebastien Silvestri. As CEO of The Dinex Group (founded by Boulud back in 1992), he is instrumental in the day-to-day operation of a restaurant empire that now includes 18 venues—including nine in New York, alone.

A native of France, the debonair businessman and wine expert has been working in food and beverage since the age of 16. Though he started his career in Paris, he has taken on leadership roles at esteemed eateries from London to Los Angeles. In 2019 he moved to New York, assuming his current role. And the measured expansion of The Dinex Group has accelerated significantly since his arrival.

Just look at the group’s footprint at One Vanderbilt, as a case in point. Though the 73-story skyscraper in Midtown Manhattan only opened in late 2020, Boulud concepts currently occupy five separate levels of the building. There’s the elegant, Michelin-starred Le Pavillon on the ground floor, a sushi speakeasy called Joji, and the members-only Centurion New York, suspended high amidst the skyline. A total of four venues, all overseen nightly by Silvestri.

He’s not just spending a ton of time in elevators, however. Bouncing around from venue to venue across the city ensures that he’s also racking up a ton of Uber points. We caught up with the hustling tastemaker for a recent interview in his adoptive home. Read on to learn more about his journey with chef Boulud and what’s next for one of the biggest brands in fine dining.

When did you first meet chef Daniel? Is there a specific anecdote you remember about your first encounter or your first few times getting to know one another?

Sebastien Silvestri: “I have known Daniel for almost 15 years, as we met back when I was vice president of food and beverage at The Venetian and The Palazzo Casino Hotel and Resort in Las Vegas, and he was in town for an event. What I remembered from meeting Daniel was his high energy, joie de vivre and passion for the hospitality.”

What inspires you the most about working with him? What do you think makes him so successful?

SS: “Daniel is really a perfectionist, and this extends to every aspect of what he does. It’s so inspiring to see him out in our restaurants, where he is almost every night – he’s doing everything from checking in on the kitchen, cooking, to greeting guests, making sure service is smooth, and also bringing his positive energy to the whole place. He really takes the time to talk to people, and whether it’s old friends or people he has just