At 61, Jean-Georges Vongerichten is still full of boundless energy and ideas. He shares with Priyanka Elhence his plans to inject soul into forgotten landmarks and his take on plant-based dining.
There aren’t many chefs who can run 38 acclaimed restaurants around the world and still remain as unflappable as Jean-Georges Vongerichten. The legendary French chef isn’t just a master of the kitchen, he’s engaged in many aspects of his restaurants, from concept and menu creation, architectural design to staff selection and training. Even on his recent trip to Singapore, Vongerichten’s mornings were busy spent scouring wet markets to discover new ingredients for his restaurant, The Dempsey Cookhouse and Bar, while he constantly kept in touch with his other country teams despite straddling multiple time zones. “I love the endless energy that my people bring every day; it’s what keeps me going,” he says humbly with a smile.
Lauded for his exquisitely crafted dishes that seamlessly blend French, American and Asian influences, the disciple of Paul Bocuse is also a strong proponent of local farmer’s market produce with an emphasis on sustainability, non-GMO and plant-based alternatives. Vongerichten eschews the use of meat stocks and creams in favour of extracting pure flavours and textures from vegetable juices, fruit essences, light broths and herbal vinaigrettes.
You are a champion of sustainability and plant-based ingredients. Is it a challenge to plan The Dempsey Cookhouse and Bar’s menu?
Not at all. Fortunately or unfortunately, you have to import most of the ingredients and produce into Singapore, so we have the luxury of getting exactly what we want. Having said that, it doesn’t mean that I’m only interested in promoting vegetarian and vegan dishes. It’s all about balance and moderation. I have abcV in New York showcasing non-GMO artisanal dishes that inspire a cultural shift towards plant-based intelligence, but I also have steakhouses in Las Vegas shining the spotlight on the finest beef and seafood.
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Denne historien er fra March 2019 -utgaven av Epicure Magazine.
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