Michael Clauss

Formerly the executive chef of Daniel Boulud’s New York City Feast & Fêtes catering company and sous-chef at the restaurant Daniel in New York, Clauss is emphasizing local, sustainable and delicious food at Bluebird Tavern. His menu changes daily, in honor of the subtle shifts of the harvest. A competitor in Bocuse d’Or, the world’s most prestigious culinary competition, he brings an artistic flair to the best offerings from the market and from the farm.

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