An expansive and detailed profile by The New York Times food critic Alan Richman chronicles the remarkable rise of Jean-Georges Vongerichten from a start as a dishwasher in the Alsace kitchen of renowned chef Paul Haeberlin, to one of the most celebrated and creative forces in haute cuisine worldwide. Lawrence Haut of Golenbock Eiseman Assor Bell & Peskoe is proud to have counseled Jean-Georges throughout this rise. The full profile can be found here.
Jean-Georges Vongerichten Featured in New York Times Profile
