Although always a devotee of vegetables on his menus, Jean-Georges Vongerichten, of his namesake restaurant group in New York City, made a big statement in winter 2017 when, as one of the world’s most recognized chefs, he opened abcV, a restaurant that’s all about vegetables. Between the colorful grain bowls and satisfying texture plays throughout his dishes, you’d hardly notice they’re vegetarian.

Jean-Georges Vongerichten is a world-famous chef in addition to being a savvy businessman and restaurateur. Jean-Georges is responsible for the operation and success of a constellation of three and four-star restaurants worldwide. He began his training in a work-study program at Auberge de l'Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three star Michelin background, Jean-Georges travelled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

His approach
During the time spent working and traveling throughout Asia, Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat. Jean-Georges has made culinary history and developed a reputation as remarkable as his food, by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.