Gilbert Le Coze (1945 – 28 July 1994) was a French chef known for his innovative methods in seafood preparation. Le Coze's cooking has been compared to Japanese cuisine and has influenced a generation of American cooks.[1][2][3]
Gilbert Le Coze | |
|---|---|
| Born | 1945 |
| Died | (aged 49) |
| Culinary career | |
| Cooking style | French, Japanese |
Rating(s) | |
Current restaurant(s)
| |
In 1972 he left Brittany to open his own restaurant in Paris, Le Bernardin, with his sister Maguy Le Coze.[4][1]
In 1986, the Equitable Life Assurance Company invited them to move the restaurant to the company's Manhattan headquarters. Le Coze worked with original Chef de Cuisine, Chef Eberhard Müller, and later, future head chef Éric Ripert. The restaurant gained two Michelin stars under Le Coze's management.
Death
editLe Coze died in Manhattan of a heart attack on 28 July 1994 while exercising at a health club.[1]
Nominations
edit- James Beard Award for Outstanding Restaurant
- James Beard Award for Best Chef: New York City
References
edit- ^ a b c Miller, Bryan (30 July 1994). "Gilbert Le Coze Dies at 49; Inspired a Generation of Chefs". New York Times. Retrieved 2015-04-05.
- ^ Buford, Bill (29 July 2013). "Cooking with Daniel". The New Yorker. Retrieved 2015-04-05.
- ^ Wenzel, John (2013-04-10). "Chef Eric Ripert sees the good in "evil" tourmate Anthony Bourdain". Denver Post. Retrieved 2015-04-05.
- ^ Claiborne, Craig (April 20, 1986). "Le Bernardin's Four-Star Recipes". The New York Times. Retrieved February 1, 2024.