Chef April Bloomfield of The Spotted Pig - Biography
New York, NY
April Bloomfield emerged from obscurity in fall 2005 when her small, casual West Village gastropub, The Spotted Pig, received a highly cherished—and very surprising—Michelin star in the first Michelin Guide for New York City restaurants. In 2007, Food & Wine magazine named her one of the best new chefs of the year, securing her place among the city’s great chefs.
Bloomfield, who was 31 when she garnered that Michelin honor, was born in Birmingham, England; studied at the Birmingham College of Food, Tourism and Creative Studies; and had previously worked at Kensington Place, Bibendum, and River Café in London. Her past experiences also included time at Roscoff, a one-star Michelin restaurant in Belfast, Ireland, and the legendary Chez Panisse in Berkeley, California.
In fall 2010, Bloomfield and business partner Ken Friedman opened The Breslin Bar & Dining Room, which later earned its own Michelin star, along with The John Dory Oyster Bar, which received a glowing, two-star review from the New York Times. Bloomfield’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012. The team most recently opened Mexican cantina Salvation Taco in Murray Hill in January 2013 and is set to launch its first West Coast outpost, Tosca Cafe, in San Francisco.