A Conversation with Wylie Dufresne



It was recently announced that Chef Wylie Dufresne, one of the leaders of the country's modernist cooking movement, would be closing down the acclaimed, 11-year-old wd~50 on New York City's Lower East Side. Dufresne has gained national recognition for his cutting-edge creativity, receiving awards including the 2013 James Beard Award for "Best Chef New York City" and a Michelin star, which he has maintained every year at wd~50 since the founding of the Michelin's first American edition, in 2006.

It is a set-back that we are sure will open up many new opportunities for the famed chef, who, prior to striking out on his own, served as sous chef at Jean Georges in New York City and chef de cuisine at Prime in The Bellagio, Las Vegas. Today, Dufresne also oversees the kitchen at Alder in New York City's East Village, a restaurant that reflects a more approachable interpretation of his modernist leanings.

Earlier this year, we spoke to Dufresne about his influences, his unique perspective and what's next for him as a chef.