If you haven’t yet tried the French-inspired fare at Boston’s new Bar Boulud, we recommend making your reservation this week. The Back Bay restaurant, opened by celebrity chef Daniel Boulud at the Mandarin Oriental, has been met with plenty of praise. And much of that success is due to executive chef, Aaron Chambers’, culinary prowess.

Chef Chambers, who also served as executive chef at Boulud Sud in New York City, leads the daily culinary operations at the Boston restaurant. “In preparation for the opening of Bar Boulud, Boston, I spent time sourcing the best local produce I could find,” he tells BostInno.

Here, Chef Chambers shares with us what his day is like now that the highly-anticipated restaurant is finally open.

How do you spend most mornings?

I try to get to work early so I can check in with my team before going through our daily deliveries. After our morning meeting, I start butchering our fresh meats and fish for the day, which I try to get done before lunch service starts.

What are the top priorities on your to-do list right now?

I have an amazing team here at Bar Boulud, Boston and together our top priority is providing our guests, local Bostonians and visitors alike, with a delicious meal and a memorable dining experience.

What is the best part and the worst part about your day?

The worst part of my day is spending time away from my one year old son. The best part of my day is when I am fully immersed in the kitchen during service, there is an intense energy and the culinary team is firing on all-cylinders to collaboratively work together to provide our guests with an exceptional dining experience.

What do you love most about moving to and living in Boston?

I love Boston because it is a big city that has a small town feel. I am excited and honored to be here among so many great chefs and to have access to really fresh, local products.

What are some of your favorite things on the menu?

One of my favorite dishes is a dish I brought from Boulud Sud in NYC – house-made Chitarra pasta with Bottarga and local count neck clams.

If you could impart one piece of advice to our readers, what would it be?

“Never, never, never give up!” (Winston Churchill)

What would you do if you were suddenly granted a day off from work tomorrow?

If I could have the day off tomorrow, I’d spend it at home with my wife and son. Of course, I’d be in the kitchen cooking dinner for them too!

If you weren’t answering my questions, what would you be doing instead?

Cooking, cooking, cooking!