After closing his NYC restaurant wd-50 last year, Wylie Dufresne ’92 is at a crossroads, pondering a new restaurant location and working on his first cookbook. Dufresne is often dubbed the “mad scientist” of the food world because of his creative, boundary-stretching cooking techniques that involve transforming common ingredients into new shapes and textures.

“Wylie takes things like eggs Benedict and completely rethinks them, giving them to us in another form that refers back to the original,” said Colman Andrews, editorial director of the Daily Meal.

Dufresne is pleased that wd-50 “went out with a bang.” He said, “I’m very proud of what we did; I think we added to the dialogue.”