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Why We Love Wylie Dufresne

  • Marlon Mata
  • January 1, 2011

If you’re looking for a chef with a magical flair for cooking, and a restaurant with a patronage that stretches for miles, then Wylie Dufresne wins it hands down. This man has the talent to make any diner smile. And with his restaurant WD-50 being the talk of New York, he’s definitely become one of the biggest names of the culinary industry.

Born and raised in Providence, Rhode Island, Dufresne has always been fascinated by the art of cooking. His focus on the details and preparation of his food makes him one of the most consummate of chefs in New York. He is also proponent of the scientific approach in cooking. He believes that modern understanding of cooking, as well as the use of newer and better cooking equipment helps improve cooking. This improvement could be in terms of taste, texture and presentation among other things.

And it seems that it actually works, because his restaurant wd-50 (a portmanteau of his initials and the address, as well as a parody of wd-40) has become one of the top destinations of the dining public. It has received numerous accolades from various publications and awards for Dufresne’s unique approach in cooking. Most notable is the one star it has received from the Michelin Red Guide, an honor he had maintained from 2006 to 2010.

Dufresne is also active in TV. He lost to Mario Batali on when he participated in Iron Chef America. He is also a regular judge in Bravo’s Top Chef for several seasons. He was also invited to participate in Top Chef Masters last 2009. There, he placed third out of four in the preliminary rounds.

By far, it is great to see someone young, hardworking and inspired succeed in the industry (and most of all, great to have him feed us so well).

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