Colin Whiddon, Executive Chef at La Grenouille, New York
Check out a few of Executive Chef Colin’s favorite seafood dishes on the Recipe Page:
- Steamed Alaskan cod, toasted almonds, brandade tortellini, stinging nettle veloute’, fava beans, peas, broccoli and spring garlic emulsion »
Colin graduated from Kodiak High School, Kodiak, Alaska in 1999 and attended the Culinary Institute of America in Hyde Park, New York. He completed a two year chef’s course and returned to Kodiak where he worked at Henry’s Restaurant for one year. In 2002, he headed back to New York and obtained a position as a line cook at La Grenouille, a three star classic French restaurant in Manhattan. After two years at La Grenouille, Colin moved to one of New York’s highest rated restaurants, Gramercy Tavern. When a Sous Chef position was offered at La Grenouille one year later, he moved back and has been at the restaurant for the past six years where he was the Sous Chef and Party Chef. He was promoted to Executive Chef in 2011.