Statements (48)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:activeYears |
2000-present
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:birthPlace |
gptkb:London,_England
|
| gptkbp:collaborations |
Various chefs
|
| gptkbp:cookingMethod |
Experimental
Sustainability Fermentation Molecular gastronomy Iron Chef America Fusion cuisine Locally sourced ingredients Creativity in cooking Sous-vide The Taste Flavor balance Contemporary_American_cuisine |
| gptkbp:cuisine |
gptkb:Michelin_stars
gptkb:Best_Chef:_New_York_City French Gilt Corton The Modern The Spotted Pig New techniques European_cuisine Asian_cuisine Apprenticeship_in_France Food_&_Wine_Best_New_Chef Perry_St. The_Elm |
| gptkbp:education |
gptkb:Culinary_Institute_of_America
|
| gptkbp:food_options |
Restaurant reviews
Artistic plating |
| https://www.w3.org/2000/01/rdf-schema#label |
Paul Liebrandt
|
| gptkbp:influenced |
gptkb:Thomas_Keller
|
| gptkbp:influences |
gptkb:French_cuisine
|
| gptkbp:inspiration |
Seasonal ingredients
|
| gptkbp:knownFor |
Innovative cuisine
|
| gptkbp:mediaAppearances |
Cookbook author
Top Chef Masters |
| gptkbp:mentor |
Daniel Boulud
|
| gptkbp:nationality |
British
|
| gptkbp:notableFeature |
Foie gras
|
| gptkbp:philosophy |
Farm-to-table
|
| gptkbp:sibling |
nan
|
| gptkbp:signature |
Lobster_with_saffron
|
| gptkbp:style |
Modernist cuisine
|