WD-50 | New York City
Wylie Dufresne was born in 1970 in Providence, Rhode
Island, the son of a designer and restaurateur. His family
moved to New York in 1977. In 1992 Wylie completed a B.A.
in philosophy at Colby College, Maine, after which he enrolled
at the French Culinary Institute in New York. After graduation
he began working at Jo-Jo, where he was employed from 1994
to 1997. Wylie was then hired to work on the opening of Jean
Georges, eventually becoming the sous chef. In 1998, Wylie
was hired as chef de cuisine at Vongerichten’s Prime
in The Bellagio, Las Vegas. In 1999 he left Prime to become
the chef at 71 Clinton Fresh Food.
In 2000 Wylie was a James Beard nominee for Rising Star Chef
of the year. In the same year he was selelcted by New York
magazine for their New York Awards. Food & Wine magazine
selected him as a recipient of their 2001 America’s
Ten Best Chefs award. IN the 2002 Zagat survey, 71 Clinton
Fresh Food received a rating of 27 for food (28 being the
highest awarded out of a possible 30).
Dufresne opened his 60-seat restaurant, wd~50 (named for
the chef’s initials and the street address) in April
of 2003 on Clinton Street in Manhattan’s Lower East
Side. His partners in the venture are chef Jean-Georges Vongerichten
and restaurateur Phil Suarez.