NYC Cheese and Wine Week - Kreuther, Vongerichten, Godard
WHO: Gabriel Kreuther is chef-owner of his award-winning eponymous restaurant and Kreuther Handcrafted Chocolate as well as the new Saverne.
Cédric Vongerichten is the executive chef and owner of NYC restaurants Wayan, a modern French-Indonesian restaurant and its sister restaurant, Ma•dé, an Indonesian restaurant specializing in Padang-style dining.
Claude Godard has the distinction of being a member of the Maîtres Cuisiniers de France. He is the executive chef at The Union Club.
ABOUT: NYC Cheese and Wine Week is presented by Chefs Gabriel Kreuther, Cédric Vongerichten, and Claude Godard.
During the first decade of his career, Gabriel Kreuther created culinary delights at Michelin-starred kitchens throughout Europe before bringing his talent stateside. He joined the team at La Caravelle, had a leadership role at Restaurant Jean-Georges Central Park before becoming the executive chef of Atelier in the Ritz-Carlton, and The Modern. Kreuther was named one of Food & Wine's Best New Chefs in 2003 and received the James Beard Award for Best Chef: New York City in 2009.
In June 2015, Chef Kreuther opened his eponymous restaurant fusing his classic French training and Alsatian heritage with his love of New York. Just a few of the accolades include The AAA 5 Diamond Award, Best New Restaurant of the Year by the Village Voice, 3 Stars from the NY Times, Two Michelin stars, Forbes Travel Guide Five-Star Award Winner, Wine Spectator 2022 Grand Award Winner, and most recently, he was named one of the New York Times' 100 Best Restaurants in New York City in 2023. Kreuther and business partner Eben Dorros recently embarked on their latest venture, Saverne in The Spiral in Hudson Yards, a French restaurant offering guests brasserie-style cuisine reimagined through the lens of live-fire cooking.
Originally born in Bangkok, Thailand, Cédric Vongerichten moved to New York at a young age, where he spent his early years learning from his celebrated chef and father, Jean-Georges Vongerichten.
After stints at Hong Kong’s Mandarin Oriental and El Bulli in Barcelona, he joined the renowned Perry St. in New York City, where he is now executive chef. In 2018, he opened Vong Kitchen and Le Burger in Jakarta, Indonesia with his wife Ochi. In 2019, the duo opened Wayan, meaning “first born” in Balinese, followed by Ma•dé, meaning “second born,” in 2022. Wayan and Ma•dé are the couple’s first independent restaurants in downtown Manhattan, and Wayan was named one of Esquire’s 2019 Best New Restaurants in America and is currently the only Indonesian restaurant in the Michelin Guide in America.
Claude Godard has worked with some of Paris’ most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato, and in some of Paris’ most renowned restaurants, including Lasserre. In 2003, he joined Les Maîtres Cuisiniers de France, and in 2010 he opened up Jeanne & Gaston in New York (named “Best French Bistro” by Zagat). He is president of Master Chefs of France, Inc, North American delegation, and the Executive Chef of the prestigious The Union Club.
WHAT: Join three celebrated toques — Gabriel Kreuther, Cédric Vongerichten, and Claude Godard — for a special evening in honor of NYC Cheese and Wine Week, which kicks off at De Gustibus. Together, we’ll explore dishes that include a variety of exceptional cheeses — EntreMont Comté, Jarlsberg, and Rogue Creamery — paired with transcendent Beaujolais wines.
Throughout the evening, guests will sample outstanding fromages from renowned purveyors and discover perfect wine pairings. Each chef will demonstrate and prepare a signature dish highlighting one of the featured cheeses, showcasing the remarkable depth, character, and culinary possibilities that make cheese an enduring source of inspiration in the kitchen.
WHEN: Monday, Nov 9, 6:00 PM - 8:00 PM EST
WHERE: De Gustibus Culinary Studio