Wylie Dufresne

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Wylie Dufresne

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

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

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

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

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

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Contributors: Prab R. Tumpati, MD