Wylie dufresne wd~50
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Wylie Dufresne
American chef
Wylie Dufresne is an American chef. He was previously the owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. He now owns Stretch Pizza on 24th Street and Park in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
Early life
Born in 1970 in Providence, Rhode Island, Dufresne is a graduate of Friends Seminary[1] and The French Culinary Institute (now known as The International Culinary Center) in New York. In 1992, he completed a B.A. in philosophy at Colby College in Waterville, Maine.
Career
From 1994 through 1999, he worked for Jean-Georges Vongerichten, where he was eventually named sous chef at Vongerichten's eponymous Jean Georges. In 1998 he was chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999, he left to become the first chef at 71 Clinton Fresh Food. In April 2003, he opened his 70-seat restaurant, wd~50 (name
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Wylie Dufresne
Wylie Dufresne holds a prominent position in New York's culinary scene, with a track record that includes operating the Stretch Pizza in Manhattan and the successful Du's Donuts & Coffee pop-up, which later expanded into a chain with locations in Soho and Brooklyn.
Dufresne is a leading advocate of molecular gastronomy, an innovative approach to food that fuses science with culinary art. His efforts in this particular field have not gone unnoticed, with Dufresne being nominated for the James Beard Foundation's Rising Star Chef of the Year in 2000 and subsequently winning the James Beard Foundation's Best NYC Chef award in 2013.
Dufresne's contributions to the culinary world extend beyond his restaurants and awards. In 2017, he added another feather to his cap by publishing his cookbook "wd~50". The book is a reflection of his culinary philosophy and offers insight into the unique techniques that have earned him recognition. This publication further solidified his position as a thought leader in his field, offering his expertise and vision to a wider audienc
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One of the edgiest modernist chefs, Whylie Dufresne, born 1970, grew up on Rhode Island. He trained at the former Culinary Institute now known as The international Culinary Centre. Initially he worked with Jean-George Vongerichten 1994-99, taking on the role of chef de cuisine at Jean-Georges.
WD50 his experimental restaurant where he explored the outer reaches of molecular gastronomy opened in 2003. His food was playful, witty, full of wizardry and ingenuity. He was constantly questioning and had no boundaries. His restaurant was huge inspiration for chefs globally. As Rene Redzepi has said of his friend: “he was so ahead of the curve that there was a time when chefs internationally were constantly checking his website in awe.” Dufresne won the James Beard Foundation for best New York Chef in 2013. Alder playfully cubist version of pub grub. Unfortunately, real estate plans close to his restaurants forced him to close WD50 in 2014 and Alder in 2015.
Most recently Dufresne has returned to his familial roots, albeit with his own inimitable offbeat approach to flavour and techniqu
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