From Alsace to New York

As I move into my early fifties, and with my team at Restaurant Gabriel Kreuther solid and thriving, it’s been the perfect time for me to reflect on my life and my career. I hope that some of what I’ve learned will be useful to other cooks and chefs. I’m grateful to be able to offer to a broader audience a view of the food of an important culinary region and to be able to document the food of my restaurant, the culmination of four decades of reading, training, and cooking at restaurants throughout the world.