JEAN-GEORGES
JEAN-GEORGES VONGERICHTEN
Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and formidable restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three- and four-star restaurants in the United States, United Kingdom and Shanghai.
Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges' earliest family memories are about food. He trained in a work-study program at the Auberge de l'Ill and as an apprentice to chef Paul Haeberlin, later working with Paul Bocuse and master-chef Louis Outhier at L'Oasis in the south of France. With this impressive three-star Michelin training, Jean-Georges traveled to Asia for positions in the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.
It was during this time spent working and traveling in Asia where Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature 'vibrant cuisine' abandons the traditional use of meat stocks, instead featuring intense flavors and satisfying textures resulting from the use of vegetables juices and fruit essences, light broths and herbal vinaigrettes. Jean-Georges’ culinary vision and execution have defined both professional standards for the industry and the way in which Americans eat.
Throughout his career, Jean-Georges has published cookbooks reflecting his influential style of cooking, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), for which he won the Best Cookbook Award from the James Beard Foundation in 1999, and Simple to Spectacular (Broadway Books, 2000). In October 2007, he released Asian Flavors of Jean-Georges, featuring beloved recipes from his restaurants Spice Market and Vong.
Involved in every aspect of his restaurants, from concept and menu to architectural design, staff selection and finishing touches, he and partner Phil Suarez have worked together for over 16 years to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly creating fresh ideas and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.
In 2006, Jean-Georges and Suarez partnered with Starwood Hotels & Resorts Worldwide, Inc. to create an international, multi-concept restaurant and licensing business, Culinary Concepts Hospitality Group. This new business develops, owns, operates, manages and licenses world-class restaurant concepts created by Jean-Georges Vongerichten. Culinary Concepts’ restaurants and product licensing businesses are utilized both in Starwood’s luxury hotel brands including W, Westin, Le Meridien, Sheraton’s Luxury Collection, and the St. Regis as well as freestanding locations throughout the world. Culinary Concepts’ current portfolio includes 10 restaurant concepts that are either existing or in development.
Jean-Georges is the Chef in Residence for CITY magazine, and Master Cook for Food & Wine magazine. He has appeared on Live! With Regis and Kelly, the Today Show, Good Morning America, Martha Stewart Living, Everyday Elegance with Colin Cowie, The Early Show on CBS, and TV Food Network, and in the 1995 PBS series In Julia's Kitchen with Master Chefs. After years of success, Jean-Georges’ favorite retreat is still the kitchen, and one of his favorite meals dished from a street cart in Thailand. Through his sense for the restaurant business and forward thinking, Jean-Georges has made culinary history and a reputation almost as remarkable as his food.
Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and formidable restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three- and four-star restaurants in the United States, United Kingdom and Shanghai.
Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges' earliest family memories are about food. He trained in a work-study program at the Auberge de l'Ill and as an apprentice to chef Paul Haeberlin, later working with Paul Bocuse and master-chef Louis Outhier at L'Oasis in the south of France. With this impressive three-star Michelin training, Jean-Georges traveled to Asia for positions in the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.
It was during this time spent working and traveling in Asia where Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature 'vibrant cuisine' abandons the traditional use of meat stocks, instead featuring intense flavors and satisfying textures resulting from the use of vegetables juices and fruit essences, light broths and herbal vinaigrettes. Jean-Georges’ culinary vision and execution have defined both professional standards for the industry and the way in which Americans eat.
Throughout his career, Jean-Georges has published cookbooks reflecting his influential style of cooking, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), for which he won the Best Cookbook Award from the James Beard Foundation in 1999, and Simple to Spectacular (Broadway Books, 2000). In October 2007, he released Asian Flavors of Jean-Georges, featuring beloved recipes from his restaurants Spice Market and Vong.
Involved in every aspect of his restaurants, from concept and menu to architectural design, staff selection and finishing touches, he and partner Phil Suarez have worked together for over 16 years to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly creating fresh ideas and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.
In 2006, Jean-Georges and Suarez partnered with Starwood Hotels & Resorts Worldwide, Inc. to create an international, multi-concept restaurant and licensing business, Culinary Concepts Hospitality Group. This new business develops, owns, operates, manages and licenses world-class restaurant concepts created by Jean-Georges Vongerichten. Culinary Concepts’ restaurants and product licensing businesses are utilized both in Starwood’s luxury hotel brands including W, Westin, Le Meridien, Sheraton’s Luxury Collection, and the St. Regis as well as freestanding locations throughout the world. Culinary Concepts’ current portfolio includes 10 restaurant concepts that are either existing or in development.
Jean-Georges is the Chef in Residence for CITY magazine, and Master Cook for Food & Wine magazine. He has appeared on Live! With Regis and Kelly, the Today Show, Good Morning America, Martha Stewart Living, Everyday Elegance with Colin Cowie, The Early Show on CBS, and TV Food Network, and in the 1995 PBS series In Julia's Kitchen with Master Chefs. After years of success, Jean-Georges’ favorite retreat is still the kitchen, and one of his favorite meals dished from a street cart in Thailand. Through his sense for the restaurant business and forward thinking, Jean-Georges has made culinary history and a reputation almost as remarkable as his food.
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