There are few people who have influenced contemporary western cooking over the last decade as much as Wylie Dufresne. His restaurants are veritable laboratories for pushing the expectations we have with food. As Wiley puts it, his teams take the familiar and serve it in an unfamiliar way, and take the unfamiliar and serve it in a familiar way. In this conversation, Wiley compares cooking and kitchens to sports and teams; discusses how he and his teams prepare for creative inspiration; and reflects on balancing innovation, failure and deliciousness.

@wyliedufresne