Jean-George Vongerichten

Jean-George Vongerichten
Did you know?

Jean-Georges’ love for food cemented into his choice of a career when, at the age of 16, his parents took him to the three-star Michelin-rated Auberge de l'Ill for a birthday dinner.



Jean-George Vongerichten
Jean-George's Featured Recipe
Pan-Roasted Green Beans with Golden Almonds 

Click here for recipe

Jean-Georges Vongerichten, one of the world’s most celebrated chefs, commands a global empire of restaurants that includes venues in London, Paris and Shanghai, as well as New York's three-Michelin-starred Jean Georges Restaurant. He very recently opened two new restaurants: one in Mexico and another in Atlanta, Georgia.


He is author of four cookbooks. Simple Cuisine: Easy Recipes for Four-Star Food (1991), Jean-Georges: Cooking At Home with a Four-Star Chef with Mark Bittman (1998), Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication with Mark Bittman (2000), and Asian Flavors of Jean-Georges (2007).


Born and raised on the outskirts of Strasbourg in Alsace, France, Jean-Georges says his earliest family memories are about food. He began his training as a teenager in a work-study program at the Auberge de l'Ill . He worked with some of the top chefs in France, including Paul Bocuse and Louis Outhier. With his three-star Michelin training, Jean-Georges won a position at the Oriental Hotel in Bangkok. From 1980 to 1985, he opened ten restaurants around the world, including one at the Meridian Hotel in Singapore and another at the Mandarin Hotel in Hong Kong.


Jean-Georges arrived in the United States in 1985, when he opened the Lafayette restaurant in Boston. A year later he arrived in New York to take over the executive chef position at Lafayette in the Drake Swissôtel, and generated critical acclaim with his updated interpretations of classic French cuisine and earning four stars from The New York Times at the age of 29.


Jean-Georges opened his bistro JoJo in 1991, which was named Best New Restaurant of the Year and earned three stars from The New York Times. His next New York venture, Vong, paid homage to his passion for the spices and flavors of the East. In 1997, Jean-Georges opened Jean-Georges Restaurant in the Trump International Hotel and Tower, earning a four-star review from The New York Times less than three months after opening, and the "Chef of the Year Award" from John Mariani at Esquire magazine. Two more Vong restaurants subsequently opened in London and Hong Kong.


In 1998 Jean-Georges was awarded three medals at the James Beard Restaurant Awards: ­ Best New Restaurant, Outstanding Chef, and Who's Who of Food & Beverage. It was the first time that a chef was awarded best new restaurant and outstanding chef in the same year.


The Mercer Kitchen opened in July 1998 in the Mercer Hotel in Soho. Another addition to the Jean-Georges repertoire in 1998 was the Prime Steakhouse in Steve Wynn’s Bellagio Hotel in Las Vegas. In 2004, Jean-Georges opened Spice Market (Southeast Asian street food) in New York and in 2005, Perry Street (French-American), as well as the Chambers Kitchen in Minneapolis in 2007. Nougatine, Matsugen, and 66 followed.


Jean-Georges and partner Phil Suarez have formed a company with Starwood Hotels & Resorts Worldwide. Jean-Georges is also opening a restaurant at the Hotel Shangri-La Vancouver, a luxury hotel owned by Shangri-La Hotels and Resorts. For more information visit


Latest Recipes

Spaetzle with Pepper and Crisp Shallots

We use crisp-cooked shallots often, mostly because theyre easy and we love them theyre onion rings taken to another level. Here, the s...

(1 Votes)

Pan-Roasted Green Beans with Golden Almonds 

This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simp...

(1 Votes)

Chicken Samosas with Cilantro-Yogurt Dip

We use spring roll wrappers here, not only because theyre easy but also because they make a perfectly light and flaky shell. Tightly wr...

(1 Votes)

Crunchy Fried Squid Salad

This variation on calamari is my new favorite way of preparing squid. The rice flour makes the batter extra crisp and slightly puffy. Th...

(1 Votes)

Ribbons of Tuna with Ginger Marinade

Did you ever think you’d see the day when tuna imitated pasta? Here, the wonderful taste and texture of tuna cut into linguine-like stra...

(1 Votes)

Steamed Lobster with Garlic-Ginger-Basil Sauce

Here, the classic steamed lobster is completely transformed. This quite elegant dish can be made in less than an hour, even if you must ...

(1 Votes)

Rich Chicken Stock

A stock in which nothing is chopped or browned. This has the mild but rich flavor of chicken and vegetables, but none of the dark, roast...

(1 Votes)

Lamb Shank Braised with Green Curry and Vegetables

Lamb is one of my favorite meats for curry and shanks, especially, simply melt into the spices. This Thai-style curry is so good, though...

(1 Votes)

Chicken Soup with Coconut Milk and Lemongrass

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combina...

(1 Votes)

Duck Sticks

Think of this as Gascony meets Shanghai:  The fork-tender duck confit and aromatic vegetables are brightened with fresh scallions and pic...

(1 Votes)

Salmon and Potato Crisps with Horseradish Cream

The sole challenge to preparing this attractively layered dish lies in taking the time to make the twelve flat lacy potato crisps; that ...

(1 Votes)

 Crab Fritters with Three Dipping Sauces

Forget crab cakes; these fritters, made with a choux paste (similar to the base you’d use for cream puffs, éclairs, or gougères), are li...

(1 Votes)

Water Chestnuts, Sugar Snap Peas, and Shiitakes

Crunchy, salty, and sweet, this quick stir-fry takes advantage of fresh vegetables by treating them simply. A hint of ginger and a splas...

(1 Votes)

Shanghai Noodles with Golden Garlic and Soft Tofu

Shanghai noodles, made with a flour-based dough, are thick and hearty. The combination of fresh herbs and cold tofu makes this dish refr...

(1 Votes)

Frisee Salad Lyonnaise-Style

Everything here can be done in advance—even the poached eggs, which only need to be reheated at the last moment. Don’t be intimidated by ...

(1 Votes)

Mashed Potatoes Aligote

You could easily serve this as a main course for two; it not only is substantial but has more flavor than almost anything you could serve...

(1 Votes)

Asparagus with Mushroom-Cream Sauce

This is a luxurious dish, but not a difficult one. Ideally, you’d use morels, but those are usually hard to come by—shiitakes will also w...

(1 Votes)

Mushroom Spring Rolls

A simple but convincing fusion dish, crispy spring rolls that are baked, not fried, and served with a spicy, nutty dipping sauce. White b...

(1 Votes)

Halibut with Mustard-Nut Crust

With the addition of a rich, nutty crust and the step of finishing the fish under the broiler, braised fish becomes a simple luxury. The ...

(1 Votes)

Sauteed Chicken Chunks with Harissa and Couscous

Harissa is a delicious North African spice paste—sold in cans everywhere you can buy Middle Eastern ingredients—hot but not fiery. It kee...

(1 Votes)

One-Hour Chicken Stock

Our basic stock, quick and easy enough to make while you’re doing something else. It’s so flavorful that you may find yourself regretting...

(1 Votes)

Steak au Poivre with Mustard Sauce

A typical Parisian dish, with super-intense flavors. You can finish with chicken stock instead of cream if you prefer.

(1 Votes)

French Toast with Bananas

This is a good French toast reast recipe, and really splendid with the baked bananas.

(1 Votes)

Poached Pears with Chocolate Sauce

Here are poached pears teamed with a fast, fudgy, not-too-sweet chocolate sauce.

(1 Votes)

Cold Sesame Noodles 66

Far from traditional heavy sesame noodles, this is a light and refreshing appetizer that is half noodles, half garnish. There are many d...

(1 Votes)

Soy-Cured Salmon, Asian Pear, and Cilantro Crème Fraîche

This Asian version of gravlax uses soy sauce to cure the salmon in place of salt. The result is a rich sweet-saltiness in the fish, punc...

(1 Votes)

Chicken Satay

Simple and incredibly good, especially with the peanut sauce.

(1 Votes)

Shrimp Dumplings with Fragrant Lemongrass Broth

This is my take on wonton soup. Loads of fresh herbs make the dumplings and broth aromatic and refreshing. Rather than discarding the sh...

(1 Votes)
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