Q1. You’re one of the world’s most famous chefs, responsible for the operation and success of multiple 3-Star and 4-Star restaurants worldwide
in New York, Las Vegas, Paris, Shanghai, Tokyo, Eden Rock, St. Barths, and now Beverly Hills. Tell us about your newest restaurant which just
opened inside the Beverly Hills Waldorf Astoria?
I have created the menus for all three food-and-drink venues throughout the Waldorf Astoria Beverly Hills, as well as, the room service and
event offerings. This has been my first foray into the Southern California market, and the chefs that have joined me to help bring Jean-Georges
Beverly Hills to life are some of the world’s best. The menu for Jean-Georges Beverly Hills (the signature fine-dining restaurant) centers around
French-American cuisine, with South American and European flavors thrown into the organic, seasonal farm-to-table fare. The Rooftop by JG
combines casual dining with 360-degree views of the Beverly Hills skyline, while the JeanGeorges Beverly Hills Bar offers craft cocktails and
appetizers in a convivial space.
Q2. What is a main skill you learned while working with Paul Bocuse early in your cooking career that you still utilize in your cooking today?
Definitely seasonality. I use seasonal ingredients that are sustainable and local to the area.
Q3. You have a passion for aromatic and exotic flavors from Asia which you incorporate into your dishes. Which city in Asia most influenced
you? What is your favorite Asian ingredient or spice?
The city of Bangkok in Thailand by far has influenced my cooking the most. Ginger, for sure, is my favorite Asian ingredient.
Q4. You’re not only an incredible chef, but also excel in all aspects of your restaurants from design, menu planning, architecture, training, and
staffing. What inspires you to have such a personal influence on all aspects of your guests’ dining experience?
The restaurant business is all about creativity, inspiration and textures/layers, whether you’re discussing food, design or training.
Q5. You have a reputation for being “forward-thinking” and “ever-evolving” with your dishes and presentation. What specific “signature” do you
follow that let’s a guest know a dish is uniquely Jean-Georges.
It’s likely a combination of the levels of acidity, spice, heat, and lightness in my cuisine which set it apart.
Q6. You’re a notable published author of many successful cookbooks. Which is your favorite?
I love them all, but my book “Asian Flavors” has a special place for me.
Q7. Talk us through a favorite meal for you and its wine pairings.
I have an affinity for a perfect sushi meal at Matsue with a sake and beer pairing.
Q8. Tell us about visiting the 3-Star Michelin-rated L’ Auberge de L’ill for your birthday at 16 and how it changed your life.
In 1973, I didn’t know you could make a living from working in the kitchen. Cooking was just something I thought you did for the family. That
experience opened up all new horizons for me. It changed the way I thought about cooking.
Q9. You’re the inventor of the molten chocolate “lava” cake. Is there a special chocolate or secret ingredient imperative to this decadent dessert?
You need to have a minimum of 60% cocoa butter so that the cake isn’t too sweet.
Q10. A famous food critic was quoted as saying “(your food) took my breath away!” What is the highest compliment a guest can give to you when
dining at one of your restaurants?
When they make a reservation to return on the way out.
www.jean-georges.com
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