Daniel Boulud’s name did more  than simply ratchet up the buzz for Bar Boulud, opening Sept. 16 in the Mandarin Oriental, Boston. It also unlocked numerous doors for chef de cuisine Aaron Chambers as he moved from New York to lead the expansion of Boulud’s empire into Boston.

The Englishman rattles off the names of Jamie Bissonnette (Coppa, Toro) and Matt Delisle (L’Espalier) as two local chefs who reached out to him immediately after he arrived in Boston late last year, and Chambers credits their friendliness to the power of Boulud, the French-born chef whose eponymous restaurants have drawn crowds and praise from New York and Montreal to London and Singapore.

“Daniel is a very personable person. He’ll talk to you and listen to what you have to say. A lot of the big chefs like Daniel because he’s so warm and well-natured,” Chambers says. “And so, Boston chefs have been very welcoming. I talked to chef Matt at L’Espalier and said, ‘Where do you buy everything from? What’s your main purveyor of different things?’”

Chambers has spent the past 10 months getting used to the Bay State and discovering the right sources for Bar Boulud. One of his finds is A&J King Artisan Bakers in Salem, which will use local grains (grown within 100 miles) to make a specialty bread that won’t be available in other restaurants.

“It’s very different being in Boston than in New York. In New York, it’s overwhelming, all the products you have at your fingers. In Boston, they’re here. You just have to find them and source them,” Chambers says.

But bread will be far from the main culinary draw at the restaurant, which will have many of the classics found at other Bar Bouluds, such as salade Lyonnaise, coq au vin and assorted charcuterie. And there will be a Boston twist on some items: tea-smoked lobster, handmade chitarra pasta featuring Wellfleet clams and a burger called The Departed that will top a beef patty with Irish bacon, cheddar and Guinness-braised onions. The 30-page wine list, meanwhile, will focus on areas near the Lyon region where Boulud was born. Crafted by sommelier Joe Camper, who previously worked at Menton, the list is broken down into bottles from the Burgundy and Rhône regions as well as “cousin” wines that are grown elsewhere but share similar sensibilities or techniques.

If it all sounds very Daniel Boulud-centric, that’s because he’s been involved in all stages of the process.

“With the menu, he lets me go do my thing. Then he tries it, he tastes it, we sit down and we talk about it. We refine it and make it better,” Chambers says. “He’s very good with his chefs. He lets his chefs have an individual stamp on the menu, but everything is done through him and is passed by him.”

Bar Boulud Mandarin Oriental, Boston, 776 Boylston St., Boston (617-535-8800) barboulud.com/boston