Williams Sonoma, Chef Jean-Georges Vongerichten Team Up

Williams Sonoma has announced the launch of an exclusive collaboration with chef and restauranteur, Jean-Georges Vongerichten. Responsible for operating 60 restaurants worldwide, Vongerichten has developed a reputation for creating best-in-class global cuisine that continues to inspire and impact the culinary industry.

The Jean-Georges for Williams Sonoma collection includes eight food products that allow customers to bring home the award-winning flavors found in Vongerichten’s restaurants. Known for his signature fusion of classic French cuisine and vibrant Asian flavors, the collection reflects the chef’s culinary influences by combining flavors associated with France, Asia and New York.

“I am very excited to be collaborating with Williams Sonoma on our first line of products together,” says Vongerichten. “I often think back to 2001 when Williams Sonoma carried our grapeseed oil, spices and condiments in their stores nationwide. Fast forward to today, we’re thrilled to have partnered on this upcoming line of condiments, rubs and marinades, perfect for anyone, any season and any skill level of cooking. Our dishes have always been intended to delight the senses and also encourage home cooks to make them. We hope that with this line, home, aspiring and professional cooks are able to enjoy a global taste of Jean-Georges cooking in their own home.”

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“Our new collaboration with Jean-Georges reflects his passion for fusing globally inspired ingredients to develop the flavors, food and restaurants that have made him one of the world’s most celebrated chefs,” says Felix Carbullido, president, Williams Sonoma. “We are proud to continue to collaborate with the best chefs in the world to create outstanding food products that replicate best-in-class restaurant experiences for our customers to enjoy at home.”

The Jean-Georges for Williams Sonoma Collection includes:

To celebrate the launch, Williams Sonoma stores will offer customers tastings of the new collection Nov. 1-2.