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.

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