In his teens, famed chef Jean-Georges dropped out of engineering school and spent the next years aimless and passionless. In his interview, he talks about the life-changing dinner that opened his eyes to the world of fine dining and his meteoric rise as a chef and restauranteur.
Jean-Georges Vongerichten is a legendary French chef, who pioneered modern Asian fusion cuisine.
Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten first fell in love with food at age 16, when his parents brought him to a 3-star Michelin-rated restaurant for a birthday dinner.
Vongerichten began his training soon after in a work-study program at the Auberge de l’ill as an apprentice to Chef Paul Haeberlin. He went on to work with the top chefs in France, including Paul Bocuse and Louis Outhier at L’Oasis in the south of France.
During his 20s, Chef Jean-Georges traveled throughout Asia where developed his love for the exotic and aromatic flavors of the East. He would go on to marry such flavors with his traditional European culinary education.
Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat. Yet after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.