Wylie Dufresne

Wylie Dufresne holds a prominent position in New York's culinary scene, with a track record that includes operating the Stretch Pizza in Manhattan and the successful Du's Donuts & Coffee pop-up, which later expanded into a chain with locations in Soho and Brooklyn.

Dufresne is a leading advocate of molecular gastronomy, an innovative approach to food that fuses science with culinary art. His efforts in this particular field have not gone unnoticed, with Dufresne being nominated for the James Beard Foundation's Rising Star Chef of the Year in 2000 and subsequently winning the James Beard Foundation's Best NYC Chef award in 2013.

Dufresne's contributions to the culinary world extend beyond his restaurants and awards. In 2017, he added another feather to his cap by publishing his cookbook "wd~50". The book is a reflection of his culinary philosophy and offers insight into the unique techniques that have earned him recognition. This publication further solidified his position as a thought leader in his field, offering his expertise and vision to a wider audience.

Adding to his diverse portfolio, Dufresne has also marked his presence in television. He has been a recurring figure on Bravo's "Top Chef", appearing as a judge in multiple seasons. His expertise was further tested when he competed in "Top Chef Masters" in 2009. Dufresne's television appearances also include a cameo in the 5th episode of HBO's "Treme", reflecting his broad appeal and reach in the world of food and entertainment.