Wylie Dufresne is the chef and owner of wd-50, a restaurant in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
Born in Providence, R.I. in 1970, Dufresne graduated from The French Culinary Institute in New York and also completed a B.A. in philosophy at Colby College. From 1994 through 1999, he worked for Jean-Georges Vongerichten, where he was eventually named sous chef at Vongerichten's eponymous Jean Georges. In 1999, he left to become the first chef at 71 Clinton Fresh Food. In April 2003, he opened wd~50 (named for the chef's initials and the street address) in Manhattan's Lower East Side.
Dufresne was a James Beard Foundation nominee for Rising Star Chef of the Year in 2000 and chosen the same year by New York Magazine for their New York Awards. Food & Wine magazine named him one of 2001 America's Ten Best Chefs award and, in 2006, New York Magazine's Adam Platt placed wd-50 fourth in his list of New York's 101 best restaurants. He was awarded a star in Michelin's New York City Guide, from 2006 through 2010, and was nominated for Best Chef New York by the James Beard Foundation. wd-50 has also been recognized as one of the Top 10 Molecular Gastronomy Restaurants in the U.S. by GAYOT.com.