Who is the chef at Jean Georges Shanghai and what is his background?

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The restaurant bears Jean-Georges Vongerichten’s name — one of the world’s premier chefs who stepped out of bounds to create a successful fusion of French and Asian flavors at his Jean Georges restaurants. However, it is executive chef Paul Eschbach who manages the menu and everyday operations at the Shanghai outpost. A graduate of Virginia Tech and the Culinary Institute of America in Hyde Park, New York, Eschbach began his culinary career at Vongerichten's 66 Restaurant in New York. After working his way up in Nougatine by Jean Georges and eventually to the executive sous chef position at Forbes Travel Guide Five-Star Jean Georges, he joined The Hermitage Inn in Vermont as executive chef in 2010, where he was responsible for the entire kitchen operation. Packing his bags and heading east, Eschbach joined Jean Georges Shanghai in September 2013.

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