Caught the culinary bug? Think a kitchen might your future version of an office?Cédric Vongerichten, son of the renowned Jean-Georges, tells about how he went by a fake name during culinary school to avoid association with his father and became a chef in his own right.
Cédric Vongerichten, named as one of Zagat’s 2013 top 30 up and coming chefs under 30, is a New York-based chef.
Cédric, the son of renowned Chef Jean-Georges Vongerichten, was born in 1981 in Bangkok, Thailand, where his father was the Chef at the Oriental Hotel in Bangkok. They moved to New York when Cédric was 2.
Vongerichten knew he wanted to become a chef at 9 years old. “Are you sure you don’t want to be a doctor or lawyer?” his father often asked. Undeterred, Cédric began to pursue a professional chef path.
By age 9, Cédric was already playing in his father’s kitchen at the Lafayette in New York and began his career at age 17 when he was hired as a chef at a restaurant in the Bahamas.
After working through the ranks at several Jean-Georges restaurants, Cédric was appointed to his current position as Chef de Cuisine at Perry St Restaurant.