Free Virtual Talk
The Future of the Food Industry: Conversation with Louise, Cédric, and Jean-Georges Vongerichten

Presented by FIAF Young Patrons

Wednesday, July 15, 2020
6pm ET
LIVE on Zoom
In English

Join Louise Vongerichten Ulukaya and Cédric Vongerichten in a conversation with their father, Michelin-starred chef Jean-Georges Vongerichten, about the future of the food industry.

Having grown up in a culinary environment, they’ll discuss the inspiration behind the creation of the Food Dreams Foundation, a nonprofit dedicated to provide funding for culinary students, as well as how the restaurant industry is adapting to the obstacles due to COVID.

Jean-Georges Vongerichten

Jean-Georges Vongerichten is one of the world’s most famous chefs and successful chef restaurateurs, responsible for a constellation of three- and four-star restaurants worldwide.

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    • Born and raised in Alsace, France, Jean-Georges trained at Auberge de lIll as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France.

      He then traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

      His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat.

      He is the author of JGV: A Life in 12 Recipes, recently published by WW Norton.

Louise Vongerichten Ulukaya

Louise Vongerichten Ulukaya is co-founder of the Food Dreams Foundation and founder of the children’s clothing brand, Mon Coeur. After living in Dubai and Hong Kong, developing hotels for Starwood company, she returned to New York and opened two groundbreaking and awarded restaurants called Chef’s Club.

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    • Born to well-traveled parents, Louise spent her formative years in Europe and North America. In 2005 she studied finance in Washington,DC then went on to work at her father’s business. A few years later in the pursuit of higher education, she would travel back to France, where she earned her MBA at ESSEC Business School in Paris.

      After living in Dubai and Hong Kong, developing hotels for Starwood company, she returned to New York and opened two groundbreaking and awarded restaurants called Chef’s Club. The Chef’s Clubs has received more than 150 chefs from over 30 countries ranging from up-and-coming to Michelin star chefs.

      Louise established the Food Dreams Foundation with her family to pursue her philanthropic interests. Sustainability, philanthropy, and education have been life-long passions for Louise and her aim at Food Dreams is foster an environment of development, growth, and opportunity for underprivileged youth from across the globe. Food Dream students are supported before, during, and after their culinary education, with financial support, mentoring, externships, and jobs. By partnering with the best culinary institutions and restaurants in the world and seeking out students with a passion in culinary arts, Food Dreams has become a conduit for opportunity for more than 60 youth.

      After welcoming her son in 2018, Louise paired her enthusiasm for fashion and sustainability and created Mon Coeur, her sustainable children’s clothing brand.

      Louise is married to philanthropist and entrepreneur Hamdi Ulukaya and they live in New York.

Cédric Vongerichten

A graduate of the Culinary Institute of America, Cédric Vongerichten was named one of the top 30 up-and-coming chefs under 30 by Zagat. He helms the kitchen of Perry Street in New York City and in 2019 opened Wayan, his first solo project.

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    • Cédric Vongerichten was born in Bangkok when his father was the chef at the Mandarin Oriental. By nine, he was playing in his father’s kitchen in New York and by seventeen he officially began his chef career at a restaurant in the Bahamas. He refined his techniques around the world at kitchens ranging from London’s Berkeley Hotel and Hong Kong’s Mandarin Oriental to El Bulli in Spain.

      In 2018, Cédric and Jean- Georges introduced Vong Kitchen to Jakarta, followed by Le Burger In Jakarta and Bali.

      In February 2019, Cédric opened Wayan, a French-Indonesian restaurant, in Manhattan. This is his first solo project.

FIAF Young Patrons

This event is presented by FIAF Young Patrons, a group of dynamic young professionals, ages 21–45, who are passionate about French culture and the arts.

In addition to the benefits of a regular individual FIAF Membership, Young Patrons are invited to cocktail receptions, gallery visits, and special events—online and in-person—throughout the year offering a behind-the-scenes look at the best of France in New York.

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