Profile image of Jean-Georges Vongerichten. 2017

Profile image of Jean-Georges Vongerichten. 2017

Position: Chef, Restaurateur, and Cookbook Author


Born: 1957

Education: Culinary school in Perpignan, France

Awards:  Jean-Georges is a 3-Michelin-stars restaurant. According to Michelin star rating, it is one of the top 5 best French restaurants in the Americas (US, Canada, and Latin America). It also remains one of the few restaurants in the city awarded four stars by The New York Times.

Besides the aforementioned 4 stars from The New York Times, Jean Georges has received the James Beard award for Best Chef and Best New Restaurant, and Esquire Magazine voted Chef Vongerichten the Chef of the Year in 1997. Jean Georges restaurant also holds 3 Michelin stars, one of 7 NYC restaurants currently holding the accolade.

In 2008 it received a 18/20 “Excellent” rating. In 2009 it won the James Beard Foundation Award for outstanding restaurant.

In 2007, Jean Georges executive sous chef Lia Bardeen was featured as a contestant on season 3 of Top Chef, the cooking reality competition on the Bravo network.

In 2010, Jean Georges won the James Beard Award for “Outstanding Wine Service”.

In 2013, Zagat’s gave it a food rating of 28, the second-highest in the West 60s, and rated it the 6th-best restaurant in New York City.

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. With this impressive three star Michelin background, Jean-Georges traveled to Asia and continued his training at 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 throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat.

Restaurants: Jean-Georges Vongerichten is the chef/proprietor of 23 restaurants all over the world.