New York City's Hot Top 10!
1) La Bernardin- Executive Chef Eric Ripert
2) Masa- Executive Chef Masa Takayama
3) Per Se- Executive Chef Thomas Keller
4) WD- 50- Executive Chef Wylie Dufresne
5) Craft- Executive Chef Tom Colicchio
6) Babbo- Executive Chef Mario Batali
7) Jean Georges- Executive Chef Jean Georges Vongeriehten
8) Daniel- Executive Chef Daniel Boulud
9) Aquavit- Executive Chef Marcus Samuelsson
10) Blue Hill- Executive Chef Dan Barber
2) Masa- Executive Chef Masa Takayama
3) Per Se- Executive Chef Thomas Keller
4) WD- 50- Executive Chef Wylie Dufresne
5) Craft- Executive Chef Tom Colicchio
6) Babbo- Executive Chef Mario Batali
7) Jean Georges- Executive Chef Jean Georges Vongeriehten
8) Daniel- Executive Chef Daniel Boulud
9) Aquavit- Executive Chef Marcus Samuelsson
10) Blue Hill- Executive Chef Dan Barber
Top 3 Chefs Biographies!!!
La Bernardin- Executive Chef Eric Ripert
Born in a south eastern region of France called Antibes, from which Eric pulls the base of his own creative palate, favouring a more Mediterranean taste in his youth.
Mr. Ripert’s passion for cooking forced him to join a culinary school in Perpignan. By the
beginning of the 80’s his had moved to Paris and was working at La Tour D’Agent a restaurant that dates back over 400 years, there he began his professional life as a cook and soon to be chef. Eric’s next post would be as Assistant Chef de Partie at the Michelin three-star, Jamin, a big step up from a line cook. Eric would leave Jamin in 1985 to perform a tour of duty, after which he went back to Jamin in a more senior capacity as Chef Poissonier.
After four years with owner Joel Robuchon Eric moved to the states where in went to work in Washington DC. By 1991 he was living in New York. Eric’s star really began to rise in 1995 while working for the Le Cozes’ as chef for Le Bernardin. Ripert earned a number of four star rating from the New York Times by 2000. In 1997, GQ named Le Bernardin the best restaurant in America. With Eric at the Helm Le Bernardin was recognized by the Zagat Guide as the “Best Food” in New York City for the past four consecutive years. In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City, and in 1999 they received the Outstanding Service Award.Chef Ripert has also been named Outstanding Chef in the United States.by the Beard Foundation.
Le Bernardin, was the brain child of French brothers Maguy and Gilbert Le Coze, its cuisine was complete seafood driven and got its style from Gilbert Le Coze, whose detail for the highest levels of ingredients prepared fresh and simple. The Le Coze's parents owned and operated a small restaurant and inn, called the Hotel de Rhuys. This was the basis for Gilbert’s cooking passion by helping his grandfather and father in the kitchen and on the fishing boat while Maguy Le Coze worked alongside her mother in the dining room a true family business was created. When this combination of elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and the attention to detail and service created by Gilbert duo complimented each other well and drove them to Michelin star status almost immediately. After having work at the restaurant in the years leading up to the death of Gilbert Le Coze, Chef Ripert continued where so proudly started, The menus today still echos the name of Gilberts whose passion for seafood has created a competitive niche market for themselves in New Yorks budding restaurant landscape.
Mr. Ripert’s passion for cooking forced him to join a culinary school in Perpignan. By the
beginning of the 80’s his had moved to Paris and was working at La Tour D’Agent a restaurant that dates back over 400 years, there he began his professional life as a cook and soon to be chef. Eric’s next post would be as Assistant Chef de Partie at the Michelin three-star, Jamin, a big step up from a line cook. Eric would leave Jamin in 1985 to perform a tour of duty, after which he went back to Jamin in a more senior capacity as Chef Poissonier.After four years with owner Joel Robuchon Eric moved to the states where in went to work in Washington DC. By 1991 he was living in New York. Eric’s star really began to rise in 1995 while working for the Le Cozes’ as chef for Le Bernardin. Ripert earned a number of four star rating from the New York Times by 2000. In 1997, GQ named Le Bernardin the best restaurant in America. With Eric at the Helm Le Bernardin was recognized by the Zagat Guide as the “Best Food” in New York City for the past four consecutive years. In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City, and in 1999 they received the Outstanding Service Award.Chef Ripert has also been named Outstanding Chef in the United States.by the Beard Foundation.
Le Bernardin, was the brain child of French brothers Maguy and Gilbert Le Coze, its cuisine was complete seafood driven and got its style from Gilbert Le Coze, whose detail for the highest levels of ingredients prepared fresh and simple. The Le Coze's parents owned and operated a small restaurant and inn, called the Hotel de Rhuys. This was the basis for Gilbert’s cooking passion by helping his grandfather and father in the kitchen and on the fishing boat while Maguy Le Coze worked alongside her mother in the dining room a true family business was created. When this combination of elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and the attention to detail and service created by Gilbert duo complimented each other well and drove them to Michelin star status almost immediately. After having work at the restaurant in the years leading up to the death of Gilbert Le Coze, Chef Ripert continued where so proudly started, The menus today still echos the name of Gilberts whose passion for seafood has created a competitive niche market for themselves in New Yorks budding restaurant landscape.
Masa- Executive Chef Masa Takayama
Masa Takayama Mr. Takayama has been cooking since he was a teenager. He grew up in a small town one hour north of Tokyo, where his parents owned a fish shop and a catering business. Takayama along with his brother and three sisters all helped in the store, loading the fish into the display cases before school. After school, Takayama would get on his bike and deliver sashimi that his father had made. In the spring, which is wedding season in Japan, the family catered celebrations, typically five-course dinners for 200 guests. After he graduated, he moved to Tokyo where he worked at Ginza, a well-known sushi restaurant, as a dishwasher and bathroom cleaner. He became a sushi chef there, but eventually wanted to do things his own way. He left after eight years and arrived in Los Angeles in 1980, working in a number of sushi restaurants before opening his own. After eight years on Wilshire Boulevard he moved Ginza Sushiko to Rodeo Drive in 1992. When he decided to relocate to New York, he sold the restaurant to his sous-chef, which in the same location is now called Urasawa. He said he is looking forward to his parents' first visit, though he has no desire to return to Japan. Mr. Takayama is separated from his wife, he said. Two of his children are in college, and the other has already graduated. He plays golf and runs marathons (his best time was in New York, 4 hours 50 minutes).
Masa Mr. Takayama is the the chef and owner of the Masa restaurant that opened in 2003 in the Time Warner Center. He made his reputation at his Beverly Hills restaurant, Ginza Sushiko, as a perfectionist sushi chef whose brilliance could be seen from preparations of fugu, the poisonous blowfish considered a Japanese delicacy, to foie gras, cooked in such a traditionally Japanese fashion that the French would hardly distinguish it. For 20 years, his food has been a particular passion for a first-rate group of diners who embrace his version of details and all that it entails.
90 percent of the fish he serves is flown in from Japan and that will cost you. The prix fixe per person at Masa starts at $300, and depending on the ingredients in season, can go as high as $500. That's without drinks, tax or tip. It is currently the most expensive restaurant in New York. Masa is a high end exclusive sushi restaurant.
Masa Mr. Takayama is the the chef and owner of the Masa restaurant that opened in 2003 in the Time Warner Center. He made his reputation at his Beverly Hills restaurant, Ginza Sushiko, as a perfectionist sushi chef whose brilliance could be seen from preparations of fugu, the poisonous blowfish considered a Japanese delicacy, to foie gras, cooked in such a traditionally Japanese fashion that the French would hardly distinguish it. For 20 years, his food has been a particular passion for a first-rate group of diners who embrace his version of details and all that it entails.
90 percent of the fish he serves is flown in from Japan and that will cost you. The prix fixe per person at Masa starts at $300, and depending on the ingredients in season, can go as high as $500. That's without drinks, tax or tip. It is currently the most expensive restaurant in New York. Masa is a high end exclusive sushi restaurant.
Per Se- Executive Chef Thomas Keller
Thomas Keller was born on October 14, 1955 in Camp Pendleton, Oceanside in California to his parents Edward and Betty. He is the youngest of five boys, however during his teenage years he began his culinary career with his mother teaching him how to cook at a restaurant that she managed. From that point onwards he worked at the Yacht Club in Palm Beach Florida as a dishwasher, Keller then realized his interest in cooking and quickly got promoted to from being a dishwasher to a cook, shortly there after he focused on perfecting the art of making hollandaise sauces.
Keller worked numerous cooking jobs throughout Florida and New York to perfect his art. However one summer he had the opportunity to meet Chef Roland Henin who is French and taught Keller the elements of classical French cooking at his restaurant called the Dunes Club. Thomas then went on Paris to work as an apprentice at different Michelin-starred restaurants in the early 80’s to further enhance his skills.
Chef Keller is mention to be among the best of Americans chefs since he has attain a number of distinguishable culinary awards, he has also wrote a number of best selling cook books to showcase his french culinary skills. Keller notable awards include the following:
Ø Best American Chef: California, James Beard Foundation, 1996
Ø Outstanding Chef: America, James Beard Foundation, 1997
Ø Chef of the Year, Bon Appétit Magazine, 1998
Ø Voted #1 - Top Food, Zagat Guide to the Bay Area, 1998-2003
Ø Five-Star Award, Mobil Travel Guide, 1999-2004
Ø Favorite Restaurant in the U.S. - Restaurant Experts' Poll, Food & Wine Magazine, 2000
Per Se
In 2004 Per Se was opened at the Time Warner Center at Columbus Circle in New York City with much of the design and flare and beauty of a French restaurant. The dining room holds just 15 tables and boasts spectacular views of Central Park. There's also a salon, bar, wine cellar, a private room for 10 and another that accommodates up to 60 guests ( Thomas Keller Per Se © 2004 onwards by Juliette Rossant, all rights reserved Many of the dishes made at Per Se are elgantly designed with great detail being placed on presentation, mood and surrounding atmoshpere.
Some of the common trends with chef Keller are his warm fruitwood-smoked salmon with potato gnocchi and balsamic glaze, or braised stuffed pig's head. tongue-in-cheek recipe names like "Macaroni and Cheese" (aka butter-poached maine lobster with creamy lobster broth and mascarpone-enriched orzo) and "Banana Split" (actually, poached banana ice cream with white chocolate-banana crepes and chocolate sauce). Many of the ingredients and trends that are done by chef Keller is a mixture of his experience in complex dishes blended with his French cooking art..
Keller worked numerous cooking jobs throughout Florida and New York to perfect his art. However one summer he had the opportunity to meet Chef Roland Henin who is French and taught Keller the elements of classical French cooking at his restaurant called the Dunes Club. Thomas then went on Paris to work as an apprentice at different Michelin-starred restaurants in the early 80’s to further enhance his skills.
Chef Keller is mention to be among the best of Americans chefs since he has attain a number of distinguishable culinary awards, he has also wrote a number of best selling cook books to showcase his french culinary skills. Keller notable awards include the following:
Ø Best American Chef: California, James Beard Foundation, 1996
Ø Outstanding Chef: America, James Beard Foundation, 1997
Ø Chef of the Year, Bon Appétit Magazine, 1998
Ø Voted #1 - Top Food, Zagat Guide to the Bay Area, 1998-2003
Ø Five-Star Award, Mobil Travel Guide, 1999-2004
Ø Favorite Restaurant in the U.S. - Restaurant Experts' Poll, Food & Wine Magazine, 2000
Per Se
In 2004 Per Se was opened at the Time Warner Center at Columbus Circle in New York City with much of the design and flare and beauty of a French restaurant. The dining room holds just 15 tables and boasts spectacular views of Central Park. There's also a salon, bar, wine cellar, a private room for 10 and another that accommodates up to 60 guests ( Thomas Keller Per Se © 2004 onwards by Juliette Rossant, all rights reserved Many of the dishes made at Per Se are elgantly designed with great detail being placed on presentation, mood and surrounding atmoshpere.
Some of the common trends with chef Keller are his warm fruitwood-smoked salmon with potato gnocchi and balsamic glaze, or braised stuffed pig's head. tongue-in-cheek recipe names like "Macaroni and Cheese" (aka butter-poached maine lobster with creamy lobster broth and mascarpone-enriched orzo) and "Banana Split" (actually, poached banana ice cream with white chocolate-banana crepes and chocolate sauce). Many of the ingredients and trends that are done by chef Keller is a mixture of his experience in complex dishes blended with his French cooking art..
Our Justification of Our Choices
With our top 10 restaurants, we researched numerous amounts of websites and food critique analysis as to determine the top trends in haute food culture in New York City. New York City has become the destination to open up a restaurant in the world. With so many restaurants to look at we tabulated the restaurants that showed a remarkable consistency on most food critics’ pages. We calculated the results based on their specifications and input from other group members. These results have shown impeccable descriptions about the restaurants style, class, and of course cuisine. These descriptions gave us an understanding of the choices for us to make when planning our top 10 electives.
We found the information to be a good opportunity in the determination of the top ten restaurants in New York City. This is in partly due to a collaboration of many sources and the ranking process of the most popular by other food critics and magazine articles. However one downfall was that majority of the information provided was based on personal opinions.
With our top 10 restaurants, we researched numerous amounts of websites and food critique analysis as to determine the top trends in haute food culture in New York City. New York City has become the destination to open up a restaurant in the world. With so many restaurants to look at we tabulated the restaurants that showed a remarkable consistency on most food critics’ pages. We calculated the results based on their specifications and input from other group members. These results have shown impeccable descriptions about the restaurants style, class, and of course cuisine. These descriptions gave us an understanding of the choices for us to make when planning our top 10 electives.
We found the information to be a good opportunity in the determination of the top ten restaurants in New York City. This is in partly due to a collaboration of many sources and the ranking process of the most popular by other food critics and magazine articles. However one downfall was that majority of the information provided was based on personal opinions.
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