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Patrick Dean Clark was an American chef. He won the 1994 James Beard Foundation award for "Best Chef: Mid-Atlantic Region" during his tenure at the Hay-Adams Hotel, Washington, D.C. and also competed in the 1997 Iron Chef. Clark is credited with having been the first chef in New York City to mix fine-dining and bistro at The Odeon in Tribeca, as well as also having been one of the first American chefs to apply French technique to growing American regional cuisine in the late 1970s and early 1980s.
Lespinasse was a fine dining establishment initially run by and primarily associated with executive chef Gray Kunz (1955–2020). It was located in the St. Regis New York hotel in Midtown Manhattan, New York City. It was celebrated for its house culinary style termed "cuisine spontanée", a variant of nouvelle cuisine first developed by Paul Bocuse and Roger Vergé, and noted for the amount of future star chefs who worked under the aegis of Kunz in its kitchen, including; Andrew Carmellini, Floyd Cardoz, Rocco DiSpirito, and Corey Lee.
References
- ↑ Reichl, Ruth (March 3, 1999). "RESTAURANTS; A Tiny Spot Where Wine Is the Star". The New York Times.
- ↑ Bourdain, Anthony (2000). Kitchen Confidential. Bloomsbury. p. 256.
- ↑ Fabricant, Florence (January 13, 2009). "Scott Bryan Resurfaces". The New York Times.
- ↑ Upadhyaya, Kayla (January 18, 2018). "The Milling Room replaces a longtime NYC chef". Eater.