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Chef Bios: Jean-Georges Vongerichten

Chef Bios: Jean-Georges Vongerichten


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Jean-George Vongerichten is known for his vast empire of high-end restaurants (21 and counting) and for making French cuisine more approachable to the masses.

Born and raised in the Alsace region of France, Vongerichten spent his childhood surrounded by his family’s coal company. At 16, Vongeritchten enrolled at a hotel school in Strasbourg, where he spent half of his week studying and the other half working in a restaurant. During this program Vongerichten began working at Auberge de L’ill, one of only 10 three-star restaurants in France at the time. He trained under Chef Paul Haeberlin and stayed on as an apprentice for three years before embarking on stints at restaurants under esteemed chefs Louis Outhier and Paul Bocuse.

In 1980, Louis Outhier tapped Vongerichten to work for him in Bangkok, Thailand. It was while in Thailand that Vongerichten developed his affinity for Southeast Asian cuisines. After spending time in Singapore, England, and Portugal, Vongerichten moved to the United States to work at the Swisshotel in Boston for one year.

Vongerichten’s next move was to New York City, where he worked at Lafayette Restaurant in The Drake Hotel. After meeting his future partners, Bob Giraldi and Phil Suarez while he was still at Lafayette, the trio opened JoJo, Vong, and Lipstick Café in New York. In 1997, Vongerichten and his partners opened Jean-Georges in the Trump International Tower. Jean-Georges would go on to receive three stars from the Michelin Guide, four stars from The New York Times, and the award for Best New Restaurant from the James Beard Foundation. Vongerichten has published six books, including two with Mark Bittman.

QUICKFACTS:
Born: 1956
Restaurants: Jean Georges, Terrace at Jean Georges, Nougatine at Jean Georges, Masugen, Mercer Kitchen, Perry St, Spice Market, Market by Jean Georges, JoJo, Market, Jean Georges Shanghai, Café Martinique, Prime Steakhouse, ABC Kitchen, Lagoon, Dune, Kauai Grill, J&G Grill, J&G Steakhouse, The Mark by Jean Georges
Culinary Style: Modern French

DID YOU KNOW?
Jean-Georges is a collector of vintage toasters. There are more than 20 models in his collection.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Chef Bios: Jean-Georges Vongerichten - Recipes

The life story of a chef and restaurateur can be told to great effect through the quantity, character, and quality of his restaurants. For one of the most prolific chef-restaurateurs in existence, that particular version of his biography would be a multi-volume, shelf-collapsing tome. Jean-Georges Vongerichten has 15 plus restaurants to his name, with a family legacy following eagerly and expertly in his footsteps. And it’s no surprise this chef with three-star Michelin training comes from a strong-willed Alsatian background with culinary history running through his veins.

Early exposure to Asian flavors in Bangkok, Hong Kong, and Singapore proved influential to Vongerichten’s developing style, which he finally unfurled in 1991 with Jo Jo. The restaurant, Vongerichten’s first, introduced New Yorker to his “vibrant cuisine”—which creates intense flavors and satisfying textures by eschewing traditional meat stocks for vegetable juices, fruit essences, light broths, and herbal vinaigrettes. The restaurant earned three stars from The New York Times and was Esquire’s “Best Restaurant of the Year” and cemented the young chef as a person to watch.

Vongerichten obviously didn’t disappoint. From Jo Jo, he went on to build a veritable empire, with the heavily Asian Vong to his eponymous fine-dining flagship, Jean Georges, which opened to a four-star review in 1997. And he continues to set the standard for sophisticated, progressive fine dining. Recent additions like ABC Kitchen and Perry Street showcase the chef-restaurateur’s imaginative versatility and mastery of culinary expansion. And if restaurants alone were somehow an insufficient contribution, Vongerichten has penned numerous cookbooks, transcribing everything from his personal style of cooking to his favorite cuisines of the JG empire. Through it all, Vongerichten has stayed true to the passions that led him—a prolific restaurateur, yes, but a chef’s chef, to the core.


Watch the video: Filet Garnish with Chef Jean-Georges. #TogetheratHome. MGM Resorts (June 2022).