Chef Biography
Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges’ earliest family memories are of food. He began his training in a work-study program at Auberge de l’ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France.
Vongerichten arrived in the United States in 1985, opening the Le Marquis de Lafayette restaurant in Boston. A year later he arrived in New York to take over the Executive Chef position at Lafayette in the Drake Swisshôtel, generating critical acclaim with his innovative interpretation of classic French cuisine and earning four stars from The New York Times at the age of 29. There he met financier Phil Suarez, a loyal dining patron. Vongerichten and Suarez opened a bistro, JoJo, in 1991. JoJo was named Best New Restaurant of the Year, and earned three stars from The New York Times, in which food critic Ruth Reichl claimed: “His food took my breath away”. The Great Chefs crew taped him at JoJo in 1993, and later in his next restaurant venture, Vong’s.
Jean-Georges has since opened more than a dozen restaurants from London to Las Vegas, and has published several cookbooks reflecting his influential style of cooking.
Recipes
Roast Lobster with an Orange Zest Crust
Serving: 4 Print Roast Lobster with an Orange Zest Crust By Great Chefs April 28, 2014 A colorful and unusual treatment of roast lobster: A broth of artichokes and arugula serves as the base for the lobster, which has been pan-roasted with a coating of powdered orange zest. Ingredients Orange Zest Powder Oranges – 2 […]
Rabbit Ravioli in a Potato Crust with Red Pepper Oil
Serving: 8 Print Rabbit Ravioli in a Potato Crust with Red Pepper Oil By Great Chefs April 28, 2014 The filling is rabbit confit, and the “pasta” is paper-thin slices of potato. Fried until crisp and golden, the Asian-style ravioli are served with a vinaigrette made with bell peppers. The ravioli may be made in […]
Warm Valrhona Chocolate Cake and Vanilla Ice Cream
Serving: 4 Print Warm Valrhona Chocolate Cake and Vanilla Ice Cream By Great Chefs April 28, 2014 These easy-to-make cakes are the epitome of chocolate as a comfort food because the centers remain soft, like fudge. People of all ages will adore their taste and texture. The cake batter may be placed in the molds […]
Restaurant Information
Phone : 212-223-5656
Address : 160 E 64th StNew York, NY 10021