Owner and founder of Du’s Donuts and Coffee, author of wd~50: The Cookbook

Wylie Dufresne—Host of the Taste of Lower Manhattan

One of America’s leading proponents of molecular gastronomy, Wiley Dufresne is the former chef and owner of the wd~50 and Alder restaurants. He recently published wd~50: The Cookbook, a stunningly beautiful look at Dufresne’s journey and groundbreaking recipes from wd~50. These days, you’ll find Dufresne at Du’s Donuts and Coffee in Williamsburg, elevating donuts with his unique approach that is part mad scientist, part artist, and part world-class chef.

I really enjoy making apple cider doughnuts for my family in the fall. They are so emblematic of the season.

Keep trying and keep experimenting. You can always learn from your mistakes in the kitchen. Even if you've overcooked that steak or messed up that salad, and you can't get stuck or bogged down. I don't hate it, but I am allergic to skate. I found this out when working at Clinton Fresh Food in 2000. I still kept it on the menu, though! I’m spending time with my family at our home in Connecticut.

Sodastream, serrated Wüsthof Classic 5-inch Utility Knife, cookbooks, and stainless steel slotted spoons. If someone could invent a deep fryer that cleans itself, that would be amazing! I'm a big fan of Popeye's chicken. Oh there are so many. I love Pierre Hermé's macarons. Everyone who makes a

A lot of the approaches to cooking we've explored over the last 15 years at wd~50 and Alder are at home in this medium. Doughnuts provide a real opportunity for creativity.

It's important for chefs to be a part of the conversation regarding sustainability, as they always have been. The relationship between good chefs and the land has been around for a long time.