"If there is a chef on this planet who understands the complexities of cooking the perfect steak every time, it is Jean-Georges Vongerichten. The celebrity chef, cookbook author, and restaurateur has been honing his craft for several decades. He is the mastermind behind 60 restaurants globally, including at the popular Jean Georges Steakhouse in New York City and Bellagio Fountain Club in Las Vegas."
"His unique culinary style fuses his French heritage with his extensive training and experience traveling and working across Asia. Many of the techniques he applies to elevate a steak are a product of this marriage of traditional French cuisine with exotic and aromatic Asian flavors. Chef Vongerichten has been gearing up for the upcoming Formula 1 Heineken Las Vegas Grand Prix, which is slated to be held at the Bellagio Fountain Club this coming November,"
"While Jean-Georges Vongerichten didn't invent the technique of dry-aging beef, he regularly employs the method at his steakhouses. The process of dry-aging beef is relatively simple. It involves placing large portions of raw, unwrapped beef into temperature- and humidity-controlled environments for a period of anywhere from seven to 120 days. What dry-aging does to beef and steak during this time is effectively allow for controlled decomposition to occur."
Jean-Georges Vongerichten is a celebrated chef and restaurateur behind 60 restaurants, including Jean Georges Steakhouse and Bellagio Fountain Club. His culinary style fuses French technique with training and experience across Asia, applying exotic and aromatic flavors to elevate steak. He will participate in the Formula 1 Heineken Las Vegas Grand Prix at the Bellagio Fountain Club in November alongside other Michelin-star chefs to create a high-end dining experience. He regularly dry-ages large portions of beef in controlled temperature and humidity for seven to 120 days to concentrate umami, reduce moisture, and enhance marbling.
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