# Wylie Dufresne
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wylie dufresne (born 1970) is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
== Early life ==
Born in 1970 in Providence, Rhode Island, Dufresne is a graduate of Friends Seminary and The French Culinary Institute (now known as The International Culinary Center) in New York.
304. Wylie Dufresne -- Creative Crust: Guide Your Menu With Curiosity | Special Pizza Expo Series
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We are just back from Pizza Expo, where the staff of Pizza Today welcomed the industry for the inaugural Pizza Today Village. We recorded episodes of The Hot Slice live on the show floor and will be rolling them out over the next several weeks.
Our first guest? None other than Wyl…
New York Pizza: the Iconic Slice, with Wylie Dufresne
While we love all styles of pizza, there’s a special place in our hearts for New York pizza — and not just because David lives in its home city!
New York pizza is one of the most iconic dishes in America, and this episode shines a spotlight on the unique history and culture behind each slice. And…
Paul Carmichael and the Blessing of Uncle Clive
Chef Paul Carmichael traces his path from a teenage cook in Barbados to the chef behind Kabawa, which Food & Wine recently named the best restaurant in the U.S. He opens up about feeling like an impostor in top kitchens, the mentors (like Wylie Dufresne, Marcus Samuelsson, and David Chang) who shap…
Wylie Dufresne, Coqodaq & NYC
Each week, Paul Foster & Simon Alexander catch up over coffee. This week: Paul’s back from New York City so we discuss… Wylie Dufresne, cinnamon buns, cheesecake, Coqodaq, cold brew, basketball, pizza, The World Cup and more.
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Quiet Quitting Michelin. The Bear Is Low-Key Back. Top Chef Is Washed. And Eddie Huang vs. The New York Times.
Father Sal calls in from his Los Angeles staycation ready to quiet quit the Michelin Guide, even as he heads to two-star Kato and makes the case for restaurants like Lielle, Anajak and Jacaranda. Luca and Sal recap memorable meals at Quarter Sheets, Oaxacalifornia, Asadero, Cafe Telegrama, Expendio…
James Beard Winner Chef Sarah Thompson Brings Coastal Mexico to Vegas
She didn't want to move to Las Vegas. She moved anyway for a restaurant that was supposed to open March 16th, 2020. And then she stayed, kept pushing through two years of pandemic uncertainty, and built something so extraordinary that just the other month she became the 2026 James Beard Award winne…
New York Pizza: the Iconic Slice, with Wylie Dufresne
While we love all styles of pizza, there’s a special place in our hearts for New York pizza — and not just because David lives in its home city!
New York pizza is one of the most iconic dishes in America, and this episode shines a spotlight on the unique history and culture behind each slice. And…
Revisiting Epic Conversations: Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder, and wd~50 (Part 2)
We’re revisiting Part Two of Josh’s conversation with legendary chef Wylie Dufresne, continuing their fireside chat from the annual meez team summit at the Tarrytown Estates outside New York City. After exploring the story and philosophy behind wd~50 in Part One, Wylie tackles some not-so-quick-fir…
Revisiting Epic Conversations: Wylie Dufresne of Stretch Pizza, Du's Donuts, Alder and wd~50 (Part 1)
We’re revisiting one of the standout conversations from the meez Podcast archive. In this episode, Josh sits down with legendary chef Wylie Dufresne for a conversation on creativity, leadership, and the tension between making great art and building a sustainable business. It’s a conversation that r…
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I have no special talent. I am only passionately curious, and
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‐ Albert "Llamacorn" Einstein
