Age, Biography and Wiki
Wylie Dufresne was born on 1970 in Providence, Rhode Island, U.S., is an American chef. Discover Wylie Dufresne's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 54 years old?
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54 years old |
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Providence, Rhode Island, U.S. |
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United States
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We recommend you to check the complete list of Famous People born on .
He is a member of famous chef with the age 54 years old group.
Wylie Dufresne Height, Weight & Measurements
At 54 years old, Wylie Dufresne height not available right now. We will update Wylie Dufresne's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
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Not Available |
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Not Available |
Who Is Wylie Dufresne's Wife?
His wife is Maile Carpenter
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Maile Carpenter |
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Wylie Dufresne Net Worth
His net worth has been growing significantly in 2023-2024. So, how much is Wylie Dufresne worth at the age of 54 years old? Wylie Dufresne’s income source is mostly from being a successful chef. He is from United States. We have estimated Wylie Dufresne's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
| Salary in 2024 |
Under Review |
| Net Worth in 2023 |
Pending |
| Salary in 2023 |
Under Review |
| House |
Not Available |
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Not Available |
| Source of Income |
chef |
Wylie Dufresne Social Network
Timeline
Wylie Dufresne (born September 18, 1970) is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan.
Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
Born in 1970 in Providence, Rhode Island, Dufresne is a graduate of Friends Seminary and The French Culinary Institute (now known as The International Culinary Center) in New York.
In 1992, he 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 at Vongerichten's eponymous Jean Georges.
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.
Dufresne was a James Beard Foundation nominee for Rising Star Chef of the Year in 2000 and chosen the same year by New York Magazine for their New York Awards.
Food & Wine magazine named him one of 2001 America's Ten Best Chefs award and, in 2006, New York Magazine's Adam Platt placed wd-50 fourth in his list of New York's 101 best restaurants.
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.
He was awarded a star in Michelin's New York City Guide, 2006, 2007, and 2008, the first Red Guide for North America, and was nominated for Best Chef New York by the James Beard Foundation.
His signature preparations include Pickled Beef Tongue with Fried Mayonnaise and Carrot-Coconut Sunnyside-Up.
In 2006, Dufresne lost to Mario Batali on Iron Chef America.
In 2007, he began making appearances as a judge on Bravo's Top Chef, which includes season 2, season 4, season 5, season 7 and season 12.
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, teaching the eventual winner.
He is mentioned in the opening episode of HBO's Silicon Valley (TV series) for creating Liquid Shrimp.
When asked how it tastes, Guilfoyle responds, "Like how I would imagine cum tastes"
It was his 10th nomination and first win.
In March 2013, he opened a second restaurant Alder in the East Village.
In 2013, Dufresne won the James Beard Foundation's Best NYC Chef.
wd-50 closed 30 November 2014 and Alder closed in August 2015.
Dufresne’s wd50 restaurant in New York City closed in 2014.
In April 2017, Dufresne, along with head baker Colin Kull and general manager Sharilyn Chavez, took over a pop-up space at the William Vale Hotel in Williamsburg as Du's Donuts & Coffee.
The pop-up grew into a small chain that now has locations in Soho and Brooklyn.
Dufresne's cookbook wd~50, co-written with Peter Meehan, was published in October 2017.
