Cédric Vongerichten was born in 1981 in Bangkok, Thailand, where his father, Jean-Georges Vongerichten, was chef at the Oriental Hotel. At the age of two, Cédric moved with his family to New York. It didn’t take long for him to find his calling. At nine, he was playing in his father’s kitchen at Lafayette. By seventeen, he officially began his career as a chef, at a restaurant in the Bahamas. He continued to learn about food and refine his techniques as he traveled the world, working at London’s Berkeley Hotel; Hong Kong’s Mandarin Oriental; and the influential restaurant El Bulli, in Barcelona. A graduate of the prestigious Culinary Institute of America, he rose through the ranks at several Jean-Georges restaurants. After working as a sous chef at Jean-Georges, he was appointed chef de cuisine at Perry St. Cédric was named one of the top 30 up-and-coming chefs under 30 by Zagat.
In spring 2018, Cédric and Jean-Georges introduced Vong Kitchen, a New York–style grill, in Jakarta’s bustling business district. Several months later, father and son launched Le Burger, a sumptuous burger bar, also in Jakarta. In February 2019, Cédric opened the doors of Wayan, a French Indonesian restaurant in Manhattan’s Nolita neighborhood.