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Tony Bourdain's favourite Chefs

I've just finished to read Anthony Bourdain's book, named as Confidential Kitchen.

Although he is very controversal guy, his book is very interesting. In his last charpiters, he wrote about his favourite chefs. As this book was written in 2000, I'd like to know if you still agree with his favourites chefs.

- Tom Colicchio (Ex Gramercy Tavern)
Today I think he runs many restaurants, but I suppose that his main restaurant is The Craft.

- Rocco DiSpirito (Ex Union Pacific Restaurant)
He has no restaurant at the moment. (At least I didn't find)

- Gray Kunz (Ex Lespinasse)
He moved for Honk Kong

-.Eric Ripert (Le Bernardin)

- David Bouley (Bouley Restaurant);

- Thomas Keller (Per Se, French Laundry)

- Palladin (Jean-Louis at Watergate)
He's already passed away

- Scott Brian (Ex Veritas)
Tony Bourdai wrote a charpiter where he describes that Brian is genius. Today he works in restaurant called Apiary.

Well, do you agree with this list. Were they the best of NYC in 2000? And do they continue as the best of NYC (Except Palladin)?

Bye

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Gramercy Tavern
42 E 20th St, New York, NY 10003

Veritas
43 East 20th St., New York, NY 10003

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  1. There's no way this list can be up to date, it's 10 YEARS old. Before Daniel Humm, David Chang, etc.

    Watch his TV show and you can see who he favors now in NYC, and read his newer books. Bourdain has traveled extensively and eaten extensively since the publication of Kitchen Confidential -- and he wrote that book as a chef, not a food critic or TV personality. He gets a lot more visibility and access to restaurants now.

    2 Replies
    1. re: kathryn

      Very good Kathryn,

      I sometimes watch No Reservation. Does he have any other program TV.. Sorry about my question, cause I live in Brazil, but I'm a food enthusiatic . ;)
      I know the EMP ( Daniel Humm) and it is fantastic, isn't it?
      But unfortunately I knew neither David Chang nor his restaurant.

    2. The OP needs to read Medium Raw for some updates.

      2 Replies
      1. He still has very strong positive feelings for Keller, Ripert, and Colicchio. He pals around with Ripert and has worked with Colicchio on Top Chef. I think he is still in awe of Keller. He has since added David Chang to his list, as well as Ferran Adria.

        He was bashing Dispirito for a while but not recently.

        5 Replies
        1. re: Phaedrus

          He's also a big fan of Martin Picard in Montreal and his restaurant Au Pied du Cochon that was featured in one of his No Reservations Quebec episode .

          1. re: Phaedrus

            Has he added Ferran Adrià in his list? Weird... In the charpiter "The Life of Brian", he describes a dialogue with Scott Brian about Ferran Adriá... Well, they didn't have good feeling for Mr Adrià. Definitely. What would have made him to change his opinion about Adrià's "Culinary foam"?

            Anyway I intend, some day, to visit El Bulli!

            I've just bought Bourdain's new book - Medium Raw (as it hasn't been translated to portuguese in Brazil yet, I will try to read it even in english).
            Well what I read is that the Medium Raw is a kind of continuation of Kitchen Confidential, isn't it?

            1. re: hctupper

              "n the charpiter "The Life of Brian", he describes a dialogue with Scott Brian about Ferran Adriá... Well, they didn't have good feeling for Mr Adrià. Definitely. What would have made him to change his opinion about Adrià's "Culinary foam"?"
              _________

              That was before he went to El Bulli.

              http://www.youtube.com/watch?v=fO5LH7...
              http://www.youtube.com/watch?v=rq3f2f...
              http://www.youtube.com/watch?v=BXeDe_...
              http://www.youtube.com/watch?v=eJr0vm...

              Totally worth watching.

                1. re: hctupper

                  Visiting El Bulli may have to remain a dream.

                  According to Wikipedia:
                  Ferran Adrià has announced he will be closing El Bulli in 2012, due to the massive monetary loss it was incurring. He was quoted by The New York Times as planning to replace it with a culinary academy. He later denied the announcement, saying that The New York Times had misquoted him, and stated that El Bulli would reopen in 2014 after a two-year hiatus, as "initially planned," and will still serve food. Adrià later confirmed, in an October 2010 Vanity Fair article, that the restaurant will be closing permanently after July 2011.

          2. Gray Kunz has not moved to Hong Kong, but he did open Cafe Gray there.

            2 Replies
            1. re: roxlet

              Does he still have any restaurant in Manhattan?

              1. re: hctupper

                No, nothing in Manhattan now, but he has been working on a couple of interesting concepts that are much more casual than his usual restaurants, as well as a local bistro thing in Cobble Hill.