Wylie Dufresne’s first professional cooking position was at ’s Upper East Side establishment, JoJo. There he worked until 1997 when he became part of the opening team of the now three Michelin starred Jean-Georges, eventually earning the role of sous chef. Staying within the Jean-George group, Dufresne was hired in 1998 as chef de cuisine of Prime Steakhouse in The Bellagio, Las Vegas. In 1999 he left Prime to become the first chef at 71 Clinton Fresh Food, a 30-seat restaurant in Manhattan’s Lower East Side.

In April 2003 Dufresne opened his own restaurant, wd~50 (aptly named after the chef’s initials and the street address) on Clinton Street, with partners and restaurateur Phil Suarez. It wasawarded with one star by the Michelin Guide (American edition) which it retained every year since 2006, and with three stars by The New York Times’ Frank Bruni in 2008.

Wylie has most recentlyopened a second restaurant, Alder, also located in the Lower East Side of Manhattan with Stephen Daniels and Adam Riess. Alder is designed with comfort in mind, offering delicious and affordable food created with modern cooking techniques at a casual neighborhood spot.

  • Michelin star | Michelin Guide (American Edition)
  • Three stars | Frank Bruni | The New York Times 2008

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