When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser. – Jean-Georges Vongerichten
The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business. – Jean-Georges Vongerichten
Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home. – Jean-Georges Vongerichten
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything – sweet or savory. – Jean-Georges Vongerichten
My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it’s citrus – lemon, lime, yuzu – or vinegars. Food has to pop. – Jean-Georges Vongerichten
For my 16th birthday, my family took me to L’Auberge de L’Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do. – Jean-Georges Vongerichten
The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup. – Jean-Georges Vongerichten
Actually, I’d really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful. – Jean-Georges Vongerichten
I love creating new things. It’s difficult to be creative once a restaurant’s open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu. – Jean-Georges Vongerichten
I love cooking, but I love the business, too. It’s important because a lot of chefs forget the business side and have to shut down after six months. – Jean-Georges Vongerichten
I arrived in Bangkok in 1980: I was 23 years old, and it changed my life. – Jean-Georges Vongerichten
My presence in California will bring a new, inspiring culinary environment to life, and I’m delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community. – Jean-Georges Vongerichten
When I went to London, they told me I spoke with a funny accent – English with a Chinese accent. – Jean-Georges Vongerichten
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever’s seasonal. – Jean-Georges Vongerichten
I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M. – Jean-Georges Vongerichten