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Cédric Vongerichten’s Global Approach To Local Cuisine

Thoroughly at ease with the legacy of his famous chef father, and making his own life an independent exploration.

Cédric Vongerichten grew up in hotels around the world, following his legendary chef father Jean-Georges Vongerichten from kitchen to kitchen, restaurant to restaurant. This worldly point of view informs Cédric’s own work as a chef, and it led to he and his wife Ochi opening their restaurant, Wayan, in New York. The Indonesian-French restaurant’s look and feel is often drawn from their travels, with finds they’ve picked up making their way onto the tables as both decor and ingredients. Wayan shifted to a delivery and take-out menu in the pandemic lockdown.