Dining at a Jean-Georges restaurant is an experience which is practically indescribable. It’s
not the obvious…. that he is one of the world’s most famous chefs, his impressive Michelin background, his restaurants are all 3 and 4 star ratings or the fact that they are world wide. It’s something more and once you have experienced it, you will know. We were left wanting to seek out additional Jean-Georges restaurants as we were in awe of………beautifully displayed food, fresh concepts, unique menu, exotic flavors of the East and impeccable service.
A little about Jean-Georges Vongerichten ~ a French chef born in Alsace, France, March 16, 1957. Currently, he resides in New York City where he has ten restaurants. Vongerichten opens restaurants in most of the culinary capitals such as Las Vegas, London, Paris and Shanghai, as well as New York. He is author of five cookbooks, two with Mark Bittman. When Jean-Georges was 16, his parents brought him to the 3-star Michelin-rated Auberge de l’ill for a birthday dinner and that is where his love for food began.
What make Jean-Georges unique? His signature cuisine eliminates the traditional use of meat stocks and creams.
Instead, he features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary concept has redefined industry standards and radically changed the way we eat.
New York Magazine wrote that in the past two decades, no single chef has had more influence on the way New Yorkers dine out or on the way other chefs cook and other restaurants look. “He invented America’s answer to nouvelle cuisine,” says Mario Batali. “When I first came to New York, his book Simple Cuisine was the holy grail for young chefs, and JoJo was the hottest ticket in town.”
Jean-Georges and Starwood Hotels: Vongerichten and partner Phil Suarez have formed a new company with Starwood Hotels & Resorts Worldwide Inc. and Catterton Partners, a consumer-focused private-equity firm which owns, operates, manages and license restaurants in Starwood properties. This new venture includes seven Spice Markets and other concepts world wide. The total number of eating destinations may possibly total 56 with this contract. The first to open were two Spice Markets at the W Hotel in both Atlanta and Istanbul.
Accolades: Jean Georges has received the James Beard award for Best Chef and Best New Restaurant. Esquire Magazine voted Chef Vongerichten the Chef of the Year in 1997. Jean Georges restaurant holds 3 Michelin stars. In 2008 it received a 18/20 “Excellent” rating. In 2009 it won the James Beard Foundation Award for outstanding restaurant. In 2007, Lia Bardeen, Jean Georges executive sous chef, was featured as a contestant on season 3 of Top Chef. In 2010, Jean Georges won the James Beard Award for “Outstanding Wine Service”. In 2013, Zagat’s gave it a food rating of 28, the second-highest in the West 60s, and rated it the 6th-best restaurant in New York City.
Kauai Grill, St Regis Princeville Resort
Jean-Georges Vongerichten’s Kauai Grill opened in 2009 which is located in Kauai at the St. Regis Princeville.
Throughout the restaurant there are large windows displaying breathtaking views of Bali Hai and Hanalei Bay. A hand crafted fiber optic and ruby glass hibiscus chandelier hangs from the center of the ceiling and zebra woods are throughout.
Our experience at Kauai Grill was quite interactive, rather than everything happening all around us, we
felt engaged in the process. The waiter recommended several appetizers, wine, entrees and dessert. We were pleased that our favorite appetizer, the Grilled Black Pepper Octopus, remained on the menu. The waiter recommended the Salmon Sashimi with Warm Crispy Rice which melted in our mouths.
Our son ordered a house made soda which was comprised of passion fruit juice, thai chili and club soda. When our son was less than thrilled with the soda (too spicy for his taste), our
waiter was at our table instantly with alternate recommendations. The waiter checked in with us each time food was brought to the table. When our son expressed his love for cooking and the waiter brought two Jean-Georges cookbooks table side for him to look through while he was awaiting the entrée.
For the highlight of the evening, the chef took him on a tour of the kitchen!! The overall experience could not have been any more magnificent. We ended the evening with the waiter’s recommendation for dessert….. Salted Caramel Ice Cream Sundae. The ice cream is made daily at Kauai Grill!
Jean-Georges restaurants offer kids menus. Many of the entrées on the kids menu were the same as the adult menu, offering smaller portions. The kids menu even had a burger and fries option.
J&G Grill, St Regis Deer Valley, Utah
J&G Grill is the Jean-Georges restaurant located within the St. Regis Deer Valley Resort in Utah. The restaurant is decorated with dark woods, stone and fireplaces throughout.
The resort has a high-end lodge ambiance throughout with floor to ceiling glass windows where you can watch the snow fall. After a long, cold day or skiing or just simply playing in the snow, it is wonderful to sit down to a nice, hot meal at J&G Grill. To start off, we have to describe the Black Truffle Pizza with Fontina Cheese. This pizza is possibly the best we have ever had. The kids asked what was on the pizza and we said we didn’t know (thinking they wouldn’t eat it if they knew it were truffles) and it was gone. It was outstanding so we ordered a second pizza. Next, we ordered the Maine Mussels Mariniere with Grilled Garlic Toast. The picture tells it all. Again, Jean-Georges offered a kids menu and our daughter chose a simple burger after skiing all day. It is refreshing to find a fine dining restaurant which not only offers a kids menu, but one which includes a burger option on the menu.
J&G Grill offers simply grilled preparations of the highest-quality meats and freshest local fish, accompanied by bold condiments.
You must try the 7452 Mary, which was chosen due to the altitude of the bar which is 7452 feet above
sea level. It is an enticing blend of the St. Regis famous Bloody Mary mix and fine oat-distilled Vodka 7000 from local High West Distillery-served with a touch of salt on the rim and finished with a
In 2009, Le Meridien Barcelona began offering new elements created by chef Jean-Georges Vongerichten.
The breakfast has 5 new elements:
- Jean Georges Elements. The breakfast innovator has created 7 “Eye Openers”, juice tasting and 6 dishes, some of which can be found in the buffet and some on the menu.
- Dishes invented internally. Le Méridien organised the competition “Sabor a Descubrimiento” (Discovering Flavours) which challenged the chefs from all the chain’s hotels to send original recipes that gave new perspectives on pastries, sweets and sandwiches for breakfast. The prize for the winners was recognition for their recipes by including them in the Le Méridien Breakfast.
- International Menus. There is a selection of menus fromChina,Japan,India and theMiddle East.
- IllyCaffé. The intense experience of sampling one of the world’s best coffees, both in the lobby and at breakfast.
- Uniforms. The chefs wear a uniform according to the Breakfast.
While spending time in Spain, you must indulge in Jamón (ham). Early in the morning, we would went
down to the lobby at the Le Meridien Barcelona and smelled the wonderful meats and cheeses. After grabbing our cappuccino, we headed straight for the Breakfast with Jean-Georges. Our daughter loved the cured meats with eggs and toast while we opted for the buckwheat spinach calzone with sea salt. Jean-Georges breakfast offers an array of fresh squeezed juices in a rainbow of colors.
“My goal for Le Meridien was to create a breakfast experience that not only delivers the basics at a high quality level, but also provides a level of ‘discovery’ for guests by blending exotic flavors with everyday ingredients. The dishes deliver a unique blend of flavors that invigorate and awaken the palate,” added Jean-Georges Vongerichten.
Nougatine at Jean‑Georges
Terrace at Jean‑Georges
The Mercer Kitchen
French West Indies
On the Rocks
In Collaboration with Culinary-Concepts
Market by Jean‑Georges
Market by Jean‑Georges
Home Cooking with Jean-Georges (co-authored with Genevieve Ko) (November 2011)
Asian Flavorings of Jean-Georges (October 2007)
Simple to Spectacular (co-authored with Mark Bittman) (October 2000)
Jean-Georges: Cooking At Home with a Four-Star Chef (co-authored with Mark Bittman) (September 1998)
Simple Cuisine: The Easy, New Approach to Four-Star Cooking (1991)
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