Cedric Vongerichten

The Path

Training at the Culinary Institute of America gave Cedric Vongerichten the formal base that later showed up in the clean structure of his cooking. His first major post as Executive Chef at Perry St in New York City placed that foundation in a high-pressure setting, where repetition, timing, and restraint mattered as much as taste. The progression from kitchen work to leadership reads as a straightforward one, but the craft underneath is specific: build control first, then use it to let flavor carry the rest. Today, Cedric Vongerichten holds dual chef-owner roles at Wayan and Ma•dé, and the same operating principle runs through both kitchens. The work is not about piling on effects; it is about making decisions that keep the food legible. Precision is the point, and restraint is part of the technique.

The Work Today

Today, his primary work is as Executive Chef and owner of Wayan in New York City. At Wayan, the cooking is Indonesian cuisine with a modern French flair. The craft note is direct: French technique and Indonesian flavors are brought together without letting either one overstate itself. That balance is the method, not the decoration. Each plate is built to land cleanly, with the kitchen’s discipline visible in how little gets in the way. The name itself carries the personal charge of a first step.

Signature

Cedric Vongerichten’s signature dishes include Jimbaran Grilled Clams, Pork Ribs with Tamarind Glaze, and Grilled Banana Sundae with Ube Ice Cream. Taken together, they show the range of the kitchen: savory and sweet, rooted and playful, and tied to Indonesian flavors while still carrying the control of French technique.

In Their Words “I try to keep it simple for the guests.”

Acclaim

Cedric Vongerichten has received Zagat — top 30 up-and-coming chefs under 30. Recognition in Cedric Vongerichten’s career is visible in the sequence of responsibility: chef de cuisine at Perry St, then Executive Chef, then owner of his own restaurant. His name is now attached to a clear formula: Indonesian flavors shaped through French technique. The guest-facing idea remains unchanged and practical—simplicity is a method for getting to pleasure without making the diner work for it.