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: Celebrating NYC Cheese and Wine Week 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 Germany, France and Switzerland 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 the much-lauded Atelier in the Ritz-Carlton, and The Modern. A long-standing member and mentor for the prestigious Bocuse d'Or USA Culinary Council, Team USA placed Silver in 2015 and won Gold in 2017 of the World Competition. 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 City. 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. The restaurant is a member of the prestigious Relais & Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. 

In the fall of 2016, Kreuther opened Kreuther Handcrafted Chocolate, combining New York inspired flavors with French techniques, quality ingredients and craftsmanship along with beautiful packaging to create unique chocolates and pastries. The company was named the best luxury chocolate by Esquire in 2023 and one of the best gourmet chocolates of 2023 by Spruce Eats.

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, in kitchens around New York City and the world. A graduate of the Culinary Institute of America, Cédric was recognized by Zagat as one of the top 30 chefs under 30 and has worked in some of the most celebrated kitchens in the world, recently recognized by The Best Chef Awards 2024 for his culinary skills. 

After stints at Hong Kong’s Mandarin Oriental and El Bulli in Barcelona, he is now Chef de Cuisine at the renowned Perry St. in New York City. 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. The couple later opened Wayan in Aspen, Colorado, and maintain a Hamptons Wayan residency.

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