Vinkeles Competitors

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located in 14 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. We pride ourselves on cultivating talents as well as hiring skilled professionals and rewarding them with the chance to grow alongside our constantly evolving organization and industry. Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges’ culinary vision has redefined industry standards and revolutionized the way we eat.

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku has restaurants in the United States as well as a line of restaurant-grade products for home cooks. Learn more about our opportunities here and what our company has to offer here! https://momofuku.com/our-company/careers/

Blue Hill at Stone Barns is a farm-to-table dining experience and a leading voice in the sustainable food movement. Led by chef and author Dan Barber and partners David and Laureen Barber, we have been perennially regarded as one of the world’s most exciting and innovative places to eat, cook, and explore since our opening in 2004. We are located on and partner closely with the Stone Barns Center, an 80-acre working farm in Pocantico Hills, New York. Together, Blue Hill and Stone Barns Center form a passionate research and education community seeking to develop a regional eating culture driven by the needs of the land. Our story began with a family farm in the Berkshires. Today, we’ve grown into Blue Hill at Stone Barns, Family Meal in New York City, a casual Cafeteria, and a marketplace. If you are interested in joining the team, please explore open positions through our website.