Wylie Dufresne Biography, Age, Chef, Restaurant, Donuts, Cookbook, Recipes, Alder, Donut Recipe

Last Updated on August 7, 2022 by Administrator

Wylie Dufresne Biography

Wylie Dufresne is an American chef and owner of Du’s Donuts and former chef of wd~50 in Alder restaurants in Manhattan. He is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.

Wylie Dufresne

Wylie Dufresne Age

Wylie Dufresne was born on 1970 in Providence, Rhode Island, U.S.

Wylie Dufresne Net worth

Wylie Dufresne net worth will be updated soon.

Wylie Dufresne Chef

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. He was awarded a star in Michelin’s New York City Guide, 2006, 2007, 2008, the first Red Guide for North America, and was nominated for Best Chef New York by the James Beard Foundation. 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.

Wylie Dufresne Restaurant

Restaurant: WD – 50
Location: New York

Wylie Dufresne: Says Our kitchen is extremely functional. At first glance it doesn’t seem that different from a lot of others because it is laid out in the same way as a European-style kitchen: it’s broken down into multiple stations. The hot line is designed so that the four stations are identical in terms of the equipment that stands in front of the cook. Each cook has his or her own flattop, oven door, reach-in refrigerator, three doors of refrigeration, and two bays of countertop refrigeration. The idea is that regardless of the station, the mise en place [ingredient selection] changes but the layout stays the same, so you can move from station to station with a certain familiarity. That’s a very practical way of thinking about it.

But then as you delve a little deeper, we have lots of items that you don’t see in the normal kitchen. We have some equipment that was unusual when we first opened but has become more commonplace, like the dehydrators and the immersion cir­culator. From there it goes on to a liquid-nitrogen tank—we certainly weren’t the first to bring that to the table, but you don’t see a tank of liquid nitrogen sitting in the corner in a lot of kitchens!

This was a bodega when we moved in. I wanted space, countertops—I just wanted room for people to work. I wanted a place we could grow into. It’s a freestanding building, so we decided to put a skylight in the kitchen and bring some light into the room for the guys. On a busy Saturday night, there are eight of us on the line, including pastry, and it’s easy to move around. There’s a very clear line of sight, so I can tell what everyone else is doing from where I’m standing.

Wylie Dufresne Cookbook

Fans of Wylie Dufresne lamenting the shuttering of his wd~50  restaurant will finally be awarded the chance to re-live the excitement and artistry behind the iconic New York institution in the famous American chef’s long-awaited debut cookbook. Due out in October, wd~50 The Cookbook, co-authored by Peter Meehan, pays testament to the restaurant on Lower East Side, featuring the unique stories behind the pioneering place alongside the incredible dishes which were instrumental in putting it on the culinary map.

Food lovers will get the chance to drool over Wylie’s iconic creations in stunning photos, recreate his dishes and enjoy stories recounted from the last days of the restaurant, serving as a reminder of a moment in time in New York’s evolving food culture. A restaurant that was so distinct it famously inspired New York Times critic Pete Wells to compare its closing after 11 years to that of the music venue CBGB, “with way nicer bathrooms.”

These days Dufresne is playing with donuts at downtown Brooklyn shop Du’s – find out more here about how he’s applying molecular gastronomy to donuts. Can’t wait? Try out theseDufresne recipes in the meantime, for crab roll, salt, and vinegar chips, celery mayonnaise or langoustine and popcorn.

Wylie Dufresne Recipes

Crab roll
Place the crab, chives, lemon juice, seasoning, and Activa RM into a mixing bowl and mix thoroughly to incorporate.
Using plastic wrap roll the mix into 1-inch diameter rolls.
Let set in the plastic for 2 hours.
Using a pasta sheeter set on mark number 2, roll each hot dog bun out into a sheet.
Reserve the hot dog sheets.
Remove the crab roll from the plastic wrap.
Gently brush each hot dog bun with a small amount of egg wash.
Roll the flattened hot dog bun around the crab roll.
Wrap the roll tightly with plastic wrap.

Celery mayo
Blanch the celery leaves for 3 minutes and shock in an ice bath.
Combine all the ingredients except for the oil in a blender.
Slowly incorporate all of the ingredients by drizzling in the oil until the mixture is emulsified.

Celery root noodles
Using a Japanese vegetable turner (made by Benriner), turn out noodles made from the celeriac.
Place the “noodles”, salt, and celery bitters in a cryovac bag.
Cook the noodles in a 90°C water bath for 8 minutes.
Cool in an ice bath.

Salt ‘n vinegar chips
Using a mandoline, slice the potatoes into thin disks.
Fry the potatoes at 135°C for roughly four minutes.
Season the chips with salt and vinegar powder.

Crab seasoning
Mix together and reserve for plating.

Roll the crab in melted butter and place on a plancha or pan to lightly brown the roll and warm through.
Smear a layer of celery mayonnaise on the plate.
Place the crab roll on the celery mayonnaise and surround with a pile of celery noodles and a pile of chips.
Dust the crab roll with the crab seasoning.

Wylie Dufresne Alder

The innovative chef Wylie Dufresne will close his bistro, Alder, in the East Village, at the end of the month. The restaurant confirmed the news, which Mr. Dufresne announced in a message on Twitter that added, “The search for a new home begins.” He did not give a reason for the closing and has not returned calls.

Alder, his third restaurant in Manhattan and the only one still operating, was given two stars in The New York Times after it opened two and a half years ago. The Times critic, Pete Wells, wrote that despite “a few misfires,” Alder was “an exciting restaurant.” It was more informal and less expensive than WD-50, Mr. Dufresne’s groundbreaking restaurant on the Lower East Side, which he was forced to close last year because the building was coming down.

Wylie Dufresne Scramble Eggs Recipe


  1. Scrambled Eggs:
    • 4 large eggs
    • 1 small pinch of cayenne pepper
    • Kosher salt
    • 2 Tbsp. unsalted butter
    • 3 Tbsp. cream cheese
  2. Assembly:
    • 4 slices American cheese
    • 4 thick slices Martin’s Potato Bread or other white bread
    • Unsalted butter (for pan)


  1. Scrambled Eggs:
    1. Whisk eggs and cayenne in a small bowl; season generously with salt.
    2. Heat butter in a medium saucepan over medium. As soon as it begins to foam, add eggs and cook, whisking constantly, until they have set in small curds and are beginning to look dry, about 1 minute. Immediately remove from heat and whisk in cream cheese.
  2. Assembly:
    1. Divide cheese between 2 slices of bread and top with egg mixture. Close up sandwiches.
    2. Heat a dry large skillet over medium-low and brush very lightly with butter. Toast sandwiches until golden brown, about 3 minutes per side.
  3. Do Ahead
    1. Eggs can be scrambled 2 hours ahead. Store tightly covered at room temperature.

Wylie Dufresne shrimp noodle recipe


  1. Puree everything in a food processor, then pass through a very fine sieve or tamis. Place into a piping bag and pipe into a noodle maker (or extrusion machine). Arrange an immersion circulator (a water bath with a heating element that heats and circulates water) in a water bath set to 165 degrees F. Extrude all of the shrimp force into the bath. Using scissors, cut to desired noodle length. Place noodles in an ice bath. Drain and separate. Store on parchment paper lightly coated with cooking spray.
  2. Presentation: Reheat noodles in shrimp stock and olive oil. Paint the yogurt onto the plate and top with warm noodles and prawn crackers. Dust plate with nori powder and serve.

Smoked Yogurt Paprika:

  1. Mix everything together and allow flavors to infuse for one hour. *To smoke yogurt: spread it onto a heat proof plate, place it in a stovetop smoker, and smoke as usual.

Prawn Crackers:

  1. Heat vegetable oil in a deep fryer to 350 degrees F. Deep fry crackers until they puff. Drain from oil and dust with tomato powder and salt.

Cook’s Note

This dish illustrates well our work with the enzyme transglutaminase, an enzyme that has a wide range of culinary applications, one of which is restructured muscle food products. In the instance of this dish, the enzyme has been mixed with some shrimp meat and allowed to react in the desired shape under refrigerated conditions. Once set the restructured shrimp is then cooked and portioned. The applications become endless. We have been able to stick scallops together end to end, taken tail pieces from fish and combined them, shaped steaks into desired forms, etc. The ability of the enzyme to react with protein has given us tremendous possibilities.

Wylie Dufresne Awards

  • James Beard Award for Best Chef: New York City 2013 · wd~50
  • James Beard Foundation Award for Who’s Who of Food and Beverage in America 2015

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