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Wylie Dufresne          

Chef, Owner of Du’s Donuts, Former Owner of New York's Highly Celebrated wd~50 Restaurant & Expert in Molecular Gastronomy

Wylie Dufresne is a Rhode Island native that started in the food industry running his great-grandfather’s diner. He has had a decorated culinary career, winning a James Beard award, Michelin star and becoming a leading American proponent of molecular gastronomy, the movement to incorporate science into food presentation and preparation. Best known for his ingenious creations at renowned wd~50 and Alder, Chef Dufresnse now leads the popular Du’s Donuts where he applies his imagination and inventive techniques to crafting the most amazing donuts. This latest venture makes his favorite customers, his two daughters, exceptionally happy – and also a favorite at school career day.

Dufresne is a graduate of The French Culinary Institute in New York. In 1992, Wylie completed a B.A. in philosophy at Colby College in Waterville, Maine. From 1994 through 1999, he worked for Jean-Georges Vongerichten, where he was eventually named sous chef. In 1998 he was chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999, he left to become the first chef at 71 Clinton Fresh Food. In April 2003, he opened his 70-seat restaurant, wd~50, named for the chef's initials and the street address, as well as a pun on WD-40, on Clinton Street on Manhattan's Lower East Side. The eatery was awarded a Michelin star in 2006. Wd-50 has also been recognized as one of the Top 10 Molecular Gastronomy Restaurants in the U.S. by GAYOT.com.

In 2006, Dufresne competed on Iron Chef America. From 2007-2010, he appeared as a guest judge on Bravo's Top Chef. He was invited to participate in Top Chef Masters in 2009 where he placed third out of four in the preliminary rounds. Dufresne also appeared in the final of the United Kingdom version of Masterchef.

Books


9780062318541
wd~50
2017

News


Wylie Dufresne, Who Opened New York's Most Out-There Restaurant, on What He's Up to Now

Wylie Dufresne has a cold. “There are so many things coursing through my veins right now,” the chef says between hacking coughs, “I’m not sure which ones are helping and which aren’t.” It is perhaps understandable that Dufresne finds his immune system currently compromised, as a lot of things are happening all at once for the innovative chef.

Why Molecular Gastronomy Was Far More Than a Fad in the Restaurant World

Wylie Dufresne stands back to watch his employee operate a culinary Rube Goldberg machine. “This is Junior. He’s been with me since the opening of WD~50,” Dufresne says, recalling the groundbreaking molecular-gastronomy mecca he operated in New York from 2003 to 2014.

Du's Donuts: 'Top Chef' delivers elevated comfort food to Darien

One reason Chef Wylie Dufresne got into the doughnut business is because “they’ve been around long enough to prove they aren’t a fad.” “No disrespect to the cupcake,” he added. “I’m not going into the cupcake business.”

Wylie Dufresne Is the Magician of Offbeat Flavors at Du’s Donuts

Today marks the return of science-forward chef Wylie Dufresne with the debut of Du’s Donuts, his deceptively simple doughnut and coffee shop in Williamsburg’s William Vale Hotel. Du’s opened at 8 a.m. today with 1,000 fresh-made doughnuts that are on track to sell out by mid-afternoon sold out as of 2:41 p.m.

One Award-Winning Chef — and His Surprisingly Cheap Eating Habits

Dufresne takes the foil-wrapped sandwich with him down 23rd Street, walking at a rapid clip. He’s dressed more like a hiker than a world-renowned chef revered for artfully plated, scientifically forward food, including delicacies like fried mayonnaise and savory everything-bagel ice cream.

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