The Watergate Hotel has always been synonymous with luxury and this is why it was no surprise when in 1979, Jean-Louis Palladin, the youngest chef to win two Michelin stars came to America from France and opened Jean-Louis at the Watergate.
Jean-Louis, like The Watergate Hotel, was never satisfied with good enough and went out of his way to learn about the local delicacies. He worked with the local community encouraging his distributors and friends to raise their standards. In fact, it is said that he was the original Farm-to-table chef and influenced his disciples to do the same.
In 1987 Palladin was inducted into the Who’s Who of Food and Beverage in America and by 1993 he had won two awards from the James Beard Foundation. In November 2001 he passed away, but his influence continues to this day. His colleagues and friends felt so strongly about what he stood for that they established a grant to continue teaching chefs to learn about their ingredients from the source. In 2009, the Palladin Foundation was incorporated into the James Beard Foundation, and they work tirelessly to continue his legacy of inspiring young chefs.
A Dinner in Celebration
The Watergate Hotel has always taken pride in its heritage and Jean-Louis at the Watergate was an important moment in time, not only for America’s culinary landscape but the hotel itself.
This August will be the 40th reunion of Jean-Louis’ restaurant opening at The Watergate Hotel, and we have planned a culinary experience in conjunction with his friends and family to celebrate the reunion.
On August 8th, Jacques Pépin, Larbi Dahrouch and Jimmy Sneed will join executive chef Sébastien Giannini at Kingbird to create a one-of-a-kind 5-course dinner inspired by his cookbook, Cooking with the Seasons. You can purchase tickets here.
A Month-Long Tribute
If you aren’t able to make the dinner? Don’t worry! We will be honoring this legendary chef all month long at Kingbird Restaurant. Join us each week in August to try a different 3-course menu inspired by one of his signature Seasons menus.
Don’t miss out on your chance to be a part of these amazing events that honor a truly bold, passionate and fearless chef.