10 Years in the Making
10 Years in the Making
wd~50 opened at 50 Clinton Street, between Rivington and Stanton, on Manhattan's Lower East Side on April 9th, 2003.
The chef, Wylie Dufresne, was formerly the sous chef at Jean Georges and in 1999 became the chef at 71 Clinton Fresh Food.
Frank Bruni of the New York Times awarded wd~50 three stars in March of 2008. In 2006, in the Michelin Guide's inaugural American edition, wd~50 received one star, which it has retained through 2012.
Wylie has been nominated for multiple James Beard Awards, including Best Chef New York for seven consecutive years commencing in 2007 and recently won Best Chef New York in 2013.
Meet the chefs
Meet the chefs
Wylie Dufresne was born in 1970 in Providence, Rhode Island moving to New York in 1977. In 1992 he completed a B.A. in philosophy at Colby College, Maine.
After college, Wylie enrolled at the French Culinary Institute in New York and was then employed at Jo Jo's from 1994 to 1997. He was then hired to work on the opening of Restaurant Jean Georges, eventually becoming the sous chef. In 1998 Dufresne was hired as Chef de Cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant on Manhattan's Lower East Side.
Dufresne opened wd~50 (named for the chef's initials and the street address) in April of 2003, on Clinton Street on Manhattan's Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez.
For further information: Griffin Parker (212)-477-2900
Malcolm Livingston II was born on August 13th, 1986 in the Bronx, New York. Malcolm attended the Culinary Art Institute of New York City, graduating in 2006 with an A.O.S. in Culinary/Restaurant management.
Upon graduating, Malcolm began his restaurant career at Le Cirque, where he was the youngest member of the kitchen. At Le Cirque, under the tutelage of Pastry Chef Regis Monges, he learned both classical and modern technique from 2006 to 2007.
In 2007, Malcolm began working at Per Se with Pastry Chefs Richard Capizzi and Sebastien Rouxel, both of whom he considers mentors. At an offsite event, Malcolm met Chef Alex Stupak and secured a week long stagiaire at wd~50. Three months later, in May of 2009, he returned to wd~50 to take up a position as the pastry sous chef.
After a year, Malcolm took over the position of pastry chef when Alex Stupak vacated his position to open his own restaurant. Malcolm relishes the collaborative environment that wd~50 affords him and his team.
Born in Florida in 1981, Sous Chef Sam Henderson grew up in Marietta, Georgia before moving north to attend New York University.
While completing a degree in English Literature, Sam started long-distance running, which resulted in an increased appetite for food and for culinary knowledge. Thus began Sam's quest to hone her culinary skills, initially through reading and experimentation rather than culinary school, and then followed by a stagiaire in her first professional kitchen, wd-50. Chef Mike Sheerin was instrumental in helping Sam become a hired cook at wd~50 where she worked from 2006-2009.
In the summer of 2009, Sam worked as a stagiaire at the world-renowned Mugaritz in Spain, followed by positions in the kitchens of The Publican and Sepia in Chicago. Sam missed her wd~50 family and in the fall of 2011 she came back to fill the role of Sous Chef. In 2013 she was named Chef de Cuisine.
Sous Chef Reggie Soang was born in Taiwan and moved to the U.S. at 12 years old. Reggie and his family settled in New Jersey where he later attended Rutgers University and graduated in 2007 with a degree in statistics.
It was around this time that Reggie began a foray into personal training - an endeavor that led him to become interested in nutrition and ultimately, cooking. In 2009 he began his career as a cook without any formal training, but soon was employed in restaurants such as Vino 313 and Spotted Pig.
Reggie came to wd~50 in late 2010 and quickly established himself as a vital member of the team. It was no surprise then when, in the fall of 2013 as Chef Sam Henderson became Chef de Cuisine, Reggie took over the role of Sous Chef.