Pierre Siue, General Manager
In his role at DANIEL, and simply by virtue of his talent for taking care of people, Pierre Siue is the very personification of the gracious host. Youthful good looks and impeccably elegant style are merely the external trappings of a young man imbued with professionalism and polish beyond his years, not to mention a rigor that makes him the master of countless details and a staff of 130 employees.
Born and raised in Paris, Pierre has been an adopted New Yorker since 2001, a year before joining the team at DANIEL. The distinguished restaurateur first trained at illustrious Parisian palace hotels such as Le Bristol and The Ritz. Early on in his career, he also spent a year as Maitre d’ at the Hotel Matignon, the French Prime Minister’s Cabinet, an experience that imbued Pierre with an eye for detail and discretion that would prepare him for his current role.
Pierre’s first home was Paris’s culturally diverse 19th arrondissement, where he lived with his family of French, Vietnamese and Chinese origins. In fact, his Vietnamese grandmother’s restaurant in Paris provided his very first exposure to the world of hospitality – and a talent for making spring rolls, a skill he developed from the age of 8. Years later he would take his first restaurant job at an uncle’s Parisian bistro where he held every position, working his way from the bottom up, from dish washer to waiter, bartender, and eventually manager. But the backyard tree house to which Pierre added a Bar and Lounge may have been the earliest indication that he was headed for a career in restaurants. Pierre began his training officially at the Ecole de Paris des Métiers de la Table and the Lycée Hotelier Auguste Escoffier. Yet he credits his mother’s example when it comes to his work ethic. “As a single mother, she worked tirelessly to raise two children on her own, while holding down two jobs. Yet always found the time to care for others,” explains Pierre, who clearly shares his mother’s selflessness and generosity of spirit.
When Pierre first came to work at DANIEL in New York in June 2001, he knew he had found his new home. He was barely age 23 and would begin as a runner, simply carrying trays from the kitchen. Yet from the start, Daniel Boulud recognized the young man’s refinement and determination, quickly promoting him as he became fluent in English. Pierre became General Manager in 2007 and today sees his work more as a calling than as a job. Despite the many demands of his profession, not to mention a staff who looks to him for his leadership and clients who rely upon his service, Pierre somehow finds time to train for the New York City Marathon and even to raise funds for Camfed, a charity that supports women’s education in Africa. Yet what he finds most rewarding is training young people and watching them grow through the satisfaction that comes with taking pride in being a restaurateur. “DANIEL is far more than a restaurant, and certainly more than just a business. It is a place where we share, inspire and lead,” explains Pierre.