Jonathan Wu has worked in kitchens in France, Italy, and Spain, and closer to home, at Per Se and Le Bernardin. But it wasn’t till he became a private chef that he found the freedom to create.
“At first it was like Per Se food with some Asian ingredients,” Wu said. “But I realized that I didn’t want to be an imitator. I deeply value originality and soul. That led me to do a personal style of American-Chinese food that draws on my memories as well as techniques learned over the years in professional kitchens.”
Chef Jonathan Wu. Michael Tulipan
