Wylie Dufresne
Wylie Dufresne[edit | edit source]
Wylie Dufresne is a renowned American chef known for his innovative and scientific approach to cooking. He is a leading figure in the field of molecular gastronomy, which combines scientific methods with culinary artistry to create unique and unexpected dishes.
Early Life and Education[edit | edit source]
Wylie Dufresne was born in 1970 in Providence, Rhode Island. He developed an interest in cooking from a young age, inspired by his father Dewey Dufresne, a restaurateur. He pursued his passion for cooking by attending the French Culinary Institute (now known as the International Culinary Center) in New York City, where he graduated in 1992.
Career[edit | edit source]
After graduating, Dufresne worked in various kitchens in New York, including the highly acclaimed Jean-Georges Vongerichten's restaurant, Jean-Georges. In 1999, he became the chef de cuisine at Jean-Georges, where he began to experiment with molecular gastronomy techniques.
In 2003, Dufresne opened his own restaurant, wd~50, in New York City's Lower East Side. The restaurant quickly gained recognition for its innovative menu, which featured dishes such as deep-fried mayonnaise and scrambled egg ravioli. In 2013, wd~50 received a Michelin star, solidifying its status as a top dining destination.
In 2015, Dufresne opened another restaurant, Alder, in New York City's East Village. Alder offered a more casual dining experience compared to wd~50, but still showcased Dufresne's innovative cooking techniques.
Recognition and Awards[edit | edit source]
Throughout his career, Dufresne has received numerous awards and accolades for his contributions to the culinary world. In 2007, he was awarded the James Beard Foundation Award for Best Chef: New York City. In 2013, he was nominated for the James Beard Foundation Award for Outstanding Chef.
Personal Life[edit | edit source]
Dufresne is married and has two daughters. He continues to be a leading figure in the culinary world, inspiring a new generation of chefs with his innovative approach to cooking.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
