Born in 1981 in Bangkok, Thailand, Cédric Vongerichten was immersed in the world of hospitality from an early age. At the time, his father, Jean-Georges Vongerichten, was serving as chef at the Oriental Hotel. When Cédric was two, his family relocated to New York, where his connection to the kitchen quickly took shape. By the age of nine, he was spending his days in his father’s kitchen at Lafayette, and at seventeen, he formally began his culinary career at a restaurant in the Bahamas.
Cédric’s training has been shaped by a global perspective and a rigorous classical foundation. He went on to work at some of the world’s most respected kitchens, including London’s Berkeley Hotel, Hong Kong’s Mandarin Oriental, and the groundbreaking El Bulli in Barcelona. A graduate of the Culinary Institute of America, he rose through the ranks of several Jean-Georges restaurants, ultimately serving as sous chef at Jean-Georges before being appointed chef de cuisine at Perry St. Early in his career, he was recognized by Zagat as one of the Top 30 Up-and-Coming Chefs Under 30.
In spring 2018, Cédric and Jean-Georges introduced Vong Kitchen, a New York–style grill, in Jakarta’s central business district, followed later that year by Le Burger, a refined take on the classic burger concept. In February 2019, Cédric opened Wayan, a French-Indonesian restaurant in Manhattan’s Nolita neighborhood, which quickly became a defining expression of his personal culinary voice.
Since then, Wayan has expanded beyond New York through the Aspen and the Hamptons, bringing its distinctive blend of Southeast Asian flavors, French technique, and warm hospitality to new communities. With the opening of Wayan Wynwood, Cédric continues this evolution, introducing the concept to Miami, where local seafood, vibrant culture, and a shared sense of energy further shape the cuisine and experience.