[2] Bouley returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spent time as sous chef in a restaurant opened by Roger Vergé in San Francisco.
Brushstroke was a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products while integrating American ingredients.
This approach won him Lifetime Achievement Awards from the Celiac Disease Center at Columbia University and the Rogosin Institute, an affiliate of New York-Presbyterian hospital.
Brushstroke Restaurant, located at 30 Hudson Street and opened in April 2011, was a combined effort between Bouley and the Tsuji Culinary Institute in Osaka, to share Japanese food culture and products while integrating American ingredients.
Bouley Botanical, on another corner in TriBeCa, located at 281 Church Street, is an event space which serves as an educational forum to develop creative healthy eating lifestyles through its lecture series: The Chef & The Doctor.
It is a collaboration with Bulthaup Kitchen Design group based in Germany, with divisions across the United States and Europe.