Jean-Georges Vongerichten on James Beard
Famed chef Jean-Georges Vongerichten recently rolled through Scottsdale to take part in the James Beard Foundation’s Celebrity Chef Tour. Beforehand, we sat down with this French-born culinary superstar inside his J&G Steakhouse atop The Phoenician resort to talk about James Beard, his favorite foods and the restaurant with the finest Valley views. (Hint: It has Jean-Georges initials in it.)
Aside from the James Beard event, what brings you to Scottsdale?
To check in [at J&G Steakhouse], make sure everything is up to par, as well as make a few changes to the menu. Now that we have been open for a year, it’s a good time to evaluate the menu. Everyone has their favorite items at certain restaurants; they will go to this restaurant for this and that restaurant for that, we all do it. So you have to be very careful about taking someone’s favorite off the menu.
So what’s your favorite menu item?
Personally, I really enjoy the tuna tartare. And of course the meats are all top quality. But I think it’s the condiments and sides that set us apart. We put a lot of thought into them.
How long have you been involved with the James Beard Foundation?
For a long time now. I was first invited to cook at the James Beard House in 1986 or 87. That was before I had opened my own restaurant, and was still cooking at the (now defunct) Lafayette Restaurant at the Hotel Drake.
What was that first experience like? I hear the James Beard House kitchen is very small.
Well, it’s a brownstone in the middle of Manhattan, and it hasn’t changed much at all since James Beard lived there. It’s like cooking in a museum and yes there’s not a lot of room, so it can be very challenging. But it’s a fantastic way to get your name out there, especially for chefs from outside of New York.
Growing up in western France, when did you become aware of James Beard and his influence on American cuisine?
I first learned about James Beard in Boston, which was my first stop in the U.S. But it wasn’t until I moved to New York that I really learned about his influence here. Today, the Foundation has really become a big deal in the food industry. The awards are like the Oscars for us.
So what’s next your next project?
As part of my relationship with Starwood Hotels & Resorts, I will be opening Kauai Grill at a new resort in Hawaii. We’ll serve lots of local fish and vegetables. We call it vacation food. And then I’ll open a second J&G, called J&G Grill, inside a new ski resort in Deer Valley.
Speaking of J&G, what inspired you to take over the former Mary Elaine’s space at The Phoenician?
It’s really a beautiful space. Mary Elaine’s was great for its time, but it was time for a change. I’m very pleased with the way it turned out. But it’s really about the view. It’s the best view in town, no?
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- Scottsdale Culinary News – Spring 2009
- The Phoenician Tees up Great Value for Resort Guests and Local Residents With Summer Golf Package
- Spotlight on a Local Golf Pro: a Look at Michael Lamanna of the Phoenician
- Scottsdale Resorts Ranked Among the Best in the World by Travel + Leisure
- SCOTTSDALE COMPANIES RECEIVE AWARDS
