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Like his mentor Jean-Georges Vongerichten, executive chef Paul Eschbach adds a welcome twist to classic French dishes with the incorporation of bold, Asian-influenced seasonings, creating unexpected (but definitely lovable) flavor combinations. The young chef grew up in a multi-cultural family in various parts of the world — something you can definitely taste in his cuisine, thanks to his adventurous and innovative personality. He uses seasonal and local ingredients, injecting plenty of freshness into the dishes at Jean Georges Shanghai. Considering he worked his way up the ladder in Jean Georges' culinary empire (beginning in 2002 at his Chinese eatery, 66 Restaurant in New York), it's no surprise that the famed French chef's philosophies and techniques are engrained in Eschbach.