A dish at Cedric Vongerichten's new restaurant Wayan.
Photo: Noah Fecks

Cedric Vongerichten

The esteemed chef is forging his own distinct path with his New York restaurant focused on Indonesian cuisine, Wayan
Cedric Vongerichten. Photo: Noah Fecks

For many, it would be challenging to thrive in the shadow of a superstar father, but Cedric Vongerichten has absolutely flourished. After 24 years of cooking, he has forged his own path with boundless energy and unique flavors. He helms the kitchens at Perry Street and Wayan in New York, plus several restaurants abroad. His mission is to make Indonesian flavors as well-known as Thai and Vietnamese.

“The concept of Wayan was about respecting the Indonesian cuisine and culture but also reinventing the dishes I had there,” he says.

A dish at Cedric Vongerichten’s new restaurant Wayan. Photo: Noah Fecks

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Family meal: “My father, Jean-Georges, didn’t want me to follow in his footsteps. My rebellion was to stay in the kitchen.”

Frequent-flier: “My wife, Ochi, and I go out of our way to try restaurants. We’re doing an event in the Maldives, so we’re stopping in Shanghai for 22 hours to try soup dumplings and suckling pig.” 

A version of this article first appeared in print in our 2020 Spring Issue under the headline Creative Minds. Subscribe to the magazine.

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