Jean-Georges
Bangkok: The Foundation of a Global Culinary Vision
Born in Strasbourg, Alsace, France, Jean-Georges Vongerichten began his culinary apprenticeship at 16 under his esteemed mentor, Paul Haeberlin, at the then three-Michelin-starred Auberge de l'Ill. His foundational experience continued under culinary icons Paul Bocuse and Master Chef Louis Outhier at L'Oasis in Southern France, providing him with an impressive classical background.
The pivotal moment in his career came in 1980 when, at the age of 22, Jean-Georges accepted Paul Haeberlin’s recommendation to become the French chef at the Oriental Hotel in Bangkok. This role marked a new chapter: his first executive chef position, overseas posting, and immersion in Asia. It was during this time spent working and traveling throughout the continent that Jean-Georges developed his love for the exotic and aromatic flavors of the East.
His encounter with Thai cuisine in Bangkok proved transformative. The highly aromatic flavors, derived from an array of spices and herbs, offered a truly revelatory sensory experience. While teaching French culinary techniques to his Thai team, Jean-Georges concurrently learned Thai cooking from local chefs. For two years, he was so captivated by the distinct flavors that he ate Thai food daily. This profound experience laid the cornerstone for his signature concept: "French background, flavors from all over the world"—a philosophy that evolves traditional French cuisine by integrating diverse global influences and notably abandoning the traditional use of meat stocks and creams.
First Restaurant Opens in New York, Expanding to 39 Locations Worldwide in 28 Years.
Armed with a revolutionary culinary vision forged in Asia, Jean-Georges brought his signature cuisine to the global stage. His philosophy—featuring the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes—redefined industry standards and revolutionized the way people eat, paving the way for a worldwide restaurant empire.
This expansion from a single restaurant to a global portfolio is driven by Jean-Georges' dual role as both a master chef and a meticulous restaurateur. He is deeply involved in every aspect of his restaurants, from the initial concept and menu development to the architectural design, staff selection, and trainings. This hands-on approach is part of an ongoing effort to create restaurants that are both timely and enduring.
Jean-Georges’ success is also fueled by his constant evolution. Inspired by his travels, he is constantly developing fresh concepts, adapting to and shaping the global culinary landscape. This commitment to innovation ensures that his brand remains dynamic and relevant, enabling him to successfully expand and manage a diverse collection of acclaimed restaurants around the world.
Jean-Georges' business philosophy goes beyond fine dining
Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.
Jean-Georges has published several cookbooks reflecting his influential style of cooking, including Simple Cuisine (Wiley, 1990); Cooking at Home with a Four Star Chef (Broadway Books, 1998), for which he won the Best Cookbook Award from the James Beard Foundation in 1999; and Simple to Spectacular (Broadway Books, 2000). In October 2007, he released Asian Flavors of Jean-Georges, featuring beloved recipes from his restaurants Spice Market, Vong, and 66. Jean-Georges released Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter 2011).
JGV: A LIFE IN 12 RECIPES by Jean-Georges Vongerichten with Michael Ruhlman (Norton, 2019) is a look into Jean-Georges’ life, anchored by twelve recipes that have defined his career. Enlivened with his hand-drawn sketches and intimate photographs, JGV is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.
Jean-Georges has appeared on Live! With Regis and Kelly, the Today Show, Good Morning America, The Martha Stewart Show, The Early Show on CBS, Top Chef, the Food Network, in the 1995 PBS series In Julia's Kitchen with Master Chefs and Sundance Channel’s Iconoclasts with Hugh Jackman. Additions since then include NBC’s Late Night with Jimmy Fallon, Fox 5 “Good Day Café” and Late Night with Seth Meyers. He also co-hosted his wife Marja’s PBS series, Kimchi Chronicles.
Signature dishes
Our menu consists of signature Jean-Georges cuisine crafted by blending French, American and Asian influences with local and seasonal ingredients.
signature
Scramble Egg Caviar
Scrambled egg with lemon and vodka whipped cream, topped with a spoonful of caviar. The contrast between hot, cold, salty, sweet, creamy and slightly crunchy is amazing.
signature
Fish with Spices
A fillet of black sea bass is seasoned with salt and cayenne, brushed with cream, dusted with flour and the nut and spice mixture, then sautéed. It is served over diced green apple, butternut squash, celery, black trumpet and hon shimeji mushrooms, pearl onion, butterball potatoes in a mushroom vinaigrette.
Tokyo team
Jean-Georges leads a team around the world by personally selecting and training his staff.
He is fully involved in the day to day operations and frequently visits each property. Our Executive Chef and General Manager have trained with Jean-Georges and his team on how to execute the level of service he is known for.
Executive Chef
Ryoichi Mochizuki
After working at an Italian restaurant, Chef Ryoichi served as Sous Chef from the opening of "Union Square Tokyo," a sister restaurant to a regularly Zagat-listed establishment in New York.
In 2015, he was promoted to Executive Chef of the same restaurant. In 2016, he was appointed Executive Chef of "Terres de Truffes, Tokyo," a specialty truffle restaurant. He then assumed the role of Executive Chef at Jean-Georges Tokyo in 2017.
Through his cuisine, he strives to convey Jean-Georges' vision to the guests of the Tokyo restaurant, while continuously pursuing and proposing the allure of modern French cuisine.
Manager
Takenori Nakazato
He began his culinary career as a chef at Meiji Kinenkan. Subsequently, he spent 10 years honing his skills in French and international cuisine in Tokyo. Following approximately one year of overseas experience, he transitioned to the service side.
From 2007, he gained valuable experience at "Union Square Tokyo," "Lawry’s the Prime Rib, Ebisu," and "Terres de Truffes, Tokyo," before being appointed Manager at the opening of "Jean-Georges Tokyo" in 2018.
From 2021, he served as Assistant Manager and Chef Sommelier at "Peter Luger Steak House Tokyo," and from October 2024, he will once again assume the role of Manager at "Jean-Georges Tokyo." Together with the chef, he aspires to express the unique enjoyment of our Tokyo restaurant, where Jean-Georges' culinary vision seamlessly merges with Japanese culture.
The team at Jean-Georges Tokyo proudly upholds Jean-Georges' business philosophy, delivering exceptional hospitality rooted in a shared commitment to his vision.
