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America's Best New Chefs
2001

Wylie Dufresne

wd-50
50 Clinton St.
New York, New York
212-477-2900

1 Recipe by Wylie Dufresne

Where are they now?

Dufresne left 71 Clinton Fresh Food to open his own place, WD-50, down the street in 2003. The restaurant is known for its avant-garde cuisine, with such inventive dishes as poached egg cooked superslow in an immersion circulator, with pickled beets and dehydrated olives.

Won Best New Chef at: 71 Clinton Fresh Food, New York City (closed)


2001 Best New Chef Award Profile
Restaurant at the time of award
71 Clinton Fresh Food
71 Clinton St.
New York, New York
212-614-6960

Why Because he absorbed many of the ideas of his mentor, Jean-Georges Vongerichten, and has plenty of his own, too.

Born 1970, Providence.

Education The French Culinary Institute, New York City.

Experience Jo Jo and Jean Georges, New York City; Prime, Las Vegas.

First food memory Watching his great-grandmother pick rhubarb.

Perks of working in Vegas Living in the Mirage for six months and learning to play blackjack.

Food vice American cheese. "There's nothing wrong with stacking up 10 or 12 slices and putting the whole thing in your mouth."

Ingredient crush Black soybeans. "They smell and taste like corn."

What worries him Mad-cow disease. "I want that thing solved, or we won't have any beef in 10 years. Come on, we need hamburgers!"

About his recipe The chive oil in Dufresne's Sea Bass with Edamame-Rye Crust shows Vongerichten's influence, but the rye crumbs are original. "Rye is one of my favorite breads."


Featured Best New Chef Recipe

Sea Bass with Edamame-Rye Crust

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