Anthony Bourdain

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Anthony Bourdain
Anthony Bourdain 2014 (cropped).jpg
Bourdain in May 2014
Born Anthony Michael Bourdain
(1956-06-25) June 25, 1956 (age 58)
New York City, New York, U.S.
Education Vassar College
Culinary Institute of America
Spouse(s) Nancy Putkoski (1980s–2000s)
Ottavia Busia (April 20, 2007–present)
Culinary career
Cooking style French

Anthony Michael Bourdain (born June 25, 1956) is an American chef, author, and television personality. He is a 1978 graduate of the Culinary Institute of America and a veteran of numerous professional kitchens, including a stint of many years as executive chef at Brasserie Les Halles. Though Bourdain is no longer formally employed as a chef, he maintains a relationship with Les Halles in New York. He is widely known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and in 2005 he began hosting the Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover. In 2013, he joined CNN to host Anthony Bourdain: Parts Unknown.

Early life and family[edit]

Anthony Bourdain was born in New York City, and grew up in Leonia, New Jersey.[1][2] His parents were Pierre Bourdain (d. 1987) and Gladys Bourdain (née Sacksman),[3][4][5][6] his father a classical music industry executive for Columbia Records,[7][8] and his mother a staff editor for The New York Times.[9]

Bourdain has said he was raised without religion, and that his ancestors were Catholic on his father's side and Jewish on his mother's side.[10] His paternal grandparents were French: his paternal grandfather emigrated from Arcachon to New York following World War I, and his father grew up speaking French and spent many summers in France.[11] Bourdain also traces his roots, in various parts, to Europe more broadly (Austria, Spain and Gibraltar, and the Ukraine), and to South America (Brazil, Uruguay, and Paraguay).[12]

Culinary training and career[edit]

Bourdain reflects that his love of food was kindled in France, when he tried his first oyster on an oyster fisherman's boat as a youth, while on a family vacation (as described in Kitchen Confidential).[full citation needed] Bourdain graduated from the Dwight-Englewood School in 1973,[1] and went on to attend Vassar College (dropping out after two years),[13] but at the same time working in Provincetown, Massachusetts seafood restaurants, which he states sparked his decision to pursue cooking as a career.[citation needed]

Bourdain went on to graduate from the Culinary Institute of America, in 1978.[14][15]

From there he went on to various restaurant positions,[which?] and eventually to run various restaurant kitchens in New York City—including the Supper Club,[citation needed] One Fifth Avenue,[citation needed] and Sullivan's.[citation needed] His positions ultimately led to the position of executive chef at Brasserie Les Halles, based in Manhattan, in 1998.[citation needed] At the time of Bourdain's tenure, Les Halles had additional locations in Miami, Washington, D.C., and Tokyo, Japan.[importance?] He remained as executive chef for many years.[when?]

Though Bourdain is no longer formally employed at Brasserie Les Halles, he maintains a relationship with Les Halles in New York, where he was described as recently as January 2014 as their "chef-at-large".[16]

Media career[edit]


Bourdain gained immediate popularity from his 2000 New York Times bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly, an outgrowth of his article in The New Yorker called "Don't Eat Before Reading This."[17]

Bourdain subsequently wrote two more New York Times bestselling nonfiction books: A Cook's Tour (2001), an account of his food and travel exploits across the world, written in conjunction with his first television series of the same title, and The Nasty Bits (2006), another collection of essays mainly centered on food. Bourdain's additional books include Anthony Bourdain's Les Halles Cookbook, the culinary mysteries Bone in the Throat and Gone Bamboo, a hypothetical historical investigation Typhoid Mary: An Urban Historical, and No Reservations: Around the World on an Empty Stomach. His latest book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, the sequel to Kitchen Confidential, was published in 2010.

Bourdain's articles and essays have appeared in many places, including in The New Yorker, The New York Times, The Times, Los Angeles Times, The Observer, Gourmet, Maxim, Esquire (UK), Scotland on Sunday, The Face, Food Arts, Limb by Limb, BlackBook, The Independent, Best Life, the Financial Times, and Town & Country. On the Internet, Bourdain's blog for Season 3 of Top Chef[18] was nominated for a Webby Award for best Blog – Cultural/Personal in 2008.[19] In 2012, Bourdain co-wrote the original graphic novel Get Jiro! for DC Comics/Vertigo along with Joel Rose, with art by Langdon Foss.[20][21]


A Cook's Tour and No Reservations[edit]

The acclaim surrounding Bourdain's memoir, Kitchen Confidential, led to an offer by the Food Network to host his own food and world-travel show, A Cook's Tour, which premiered in January 2002.[citation needed] In July 2005, he premiered a new, somewhat similar television series, Anthony Bourdain: No Reservations, on the Travel Channel.[citation needed] As a further result of the immense popularity of Kitchen Confidential, the Fox sitcom Kitchen Confidential aired in 2005, in which the character "Jack Bourdain" is based loosely on the biography and persona of Anthony Bourdain.[citation needed]

In July 2006, Bourdain was in Beirut filming an episode of No Reservations when the Israel-Lebanon conflict broke out.[22] The unexpected conflict broke out after the crew had filmed only a few hours of footage for the food and travel show. Bourdain's producers compiled behind-the-scenes footage of Bourdain and his production staff, including not only their initial attempts to film the episode, but also their firsthand encounters with Hezbollah supporters, their days of waiting for news with other expatriates in a Beirut hotel, and their eventual escape aided by a "fixer" (unseen in the footage), whom Bourdain dubbed "Mr. Wolf" after Harvey Keitel's character in Pulp Fiction. Bourdain and his crew were finally evacuated with other American citizens, on the morning of July 20, by the United States Marines. The Beirut No Reservations episode, which aired on August 21, 2006, was nominated for an Emmy Award in 2007.[23]

Top Chef and other guest appearances[edit]

Food programs[edit]

Bourdain has appeared five times as guest judge on Bravo's Top Chef reality cooking competition program: first in the November 2006 "Thanksgiving" episode of Season 2, and then again in June 2007 in the first episode of Season 3, judging the "exotic surf and turf" competition featuring ingredients including abalone, alligator, black chicken, geoduck and eel. His third appearance was also in Season 3, as an expert on air travel, judging the competitors' airplane meals. Bourdain also wrote weekly blog commentaries for many of the Season 3 episodes, filling in as a guest blogger while Top Chef judge Tom Colicchio was busy opening a new restaurant. Bourdain next appeared as a guest judge for the opening episode of Season 4, in which pairs of chefs competed head-to-head in the preparation of various classic dishes, and again in the Season 4 Restaurant Wars episode, temporarily taking the place of head judge Tom Colicchio, who was at a charity event. He is also one of the main judges on Top Chef All-Stars (Top Chef, Season 8).

Bourdain made a guest appearance on the August 6, 2007 New York City episode of Bizarre Foods with Andrew Zimmern, and Andrew Zimmern appeared as a guest on the New York City episode of Bourdain's No Reservations airing the same day. On October 20, 2008 Bourdain hosted a special, At the Table with Anthony Bourdain, on the Travel Channel. In 2013 he appeared as a judge and mentor in ABC's cooking competition show, The Taste.[24]

Other series and animation[edit]

Bourdain appeared in an episode of TLC's reality show Miami Ink, which aired August 28, 2006. Artist Chris Garver tattooed a skull on Bourdain's right shoulder.[original research?] Bourdain, who noted it was his fourth tattoo, said that one reason for the skull was that he wished to balance the ouroboros tattoo he had inked on his opposite shoulder in Malaysia, while filming Anthony Bourdain: No Reservations.[original research?] Bourdain also has a brief cameo appearance in the 2008 movie Far Cry,[25] the filming of which was included in the Vancouver episode of No Reservations.[citation needed] He is also a consultant and writer for the HBO series Treme.[26][27]

In 2010, Bourdain appeared on Nick, Jr.'s Yo Gabba Gabba! as Dr. Tony. In 2011 he voiced himself in a cameo on an episode of The Simpsons entitled "The Food Wife", in which Marge, Lisa, and Bart start a food blog called "The Three Mouthkateers".[28] And in 2013 Bourdain appeared in FX's animated show Archer voicing chef Lance Casteau, a parody of Bourdain and other aggressive chef personalities.

The Layover and Parts Unknown[edit]

Travel Channel announced in July 2011 that it would be adding a second one-hour ten-episode Bourdain show to be titled The Layover, which premiered November 21, 2011.[29] Each episode features an exploration of a city that can be undertaken within an air travel layover of 24 to 48 hours.

In May 2012, Bourdain announced that he would be leaving the Travel Channel to host a show titled Anthony Bourdain: Parts Unknown for CNN, focusing on other cuisines and cultures; the new show premiered April 14, 2013.[30]


Ecco Press, a division of HarperCollins, announced in September 2011 that Bourdain would have his own publishing line, which would include acquiring three to five titles per year that "reflect his remarkably eclectic tastes".[31] The first books that the imprint published, released in 2013, include L.A. Son: My Life, My City, My Food by Roy Choi, Tien Nguyen, and Natasha Phan,[32] Prophets of Smoked Meat by Daniel Vaughn, and Fight Shark by Mark Miller.[33] Bourdain has also announced plans to publish a book by Marilyn Hagerty.[34]

In describing the line, Bourdain said, "This will be a line of books for people with strong voices who are good at something – who speak with authority. Discern nothing from this initial list – other than a general affection for people who cook food and like food. The ability to kick people in the head is just as compelling to us – as long as that's coupled with an ability to vividly describe the experience. We are just as intent on crossing genres as we are enthusiastic about our first three authors. It only gets weirder from here."[35]

Public persona[edit]

Bourdain in 2007

Bourdain has a public persona that has been characterized by Gothamist as "culinary bad boy".[36] Because of his liberal use of profanity and sexual references in his television show No Reservations, the network has placed viewer discretion advisories on each segment of each episode.[citation needed]

Known for consuming exotic local specialty dishes, Bourdain has eaten sheep testicles in Morocco,[citation needed] ant eggs in Puebla, Mexico,[citation needed] a raw seal eyeball as part of a traditional Inuit seal hunt,[citation needed] and a whole cobra—beating heart, blood, bile, and meat—in Vietnam.[citation needed] According to Bourdain, the most disgusting thing he has ever eaten is a Chicken McNugget,[37] though he has also declared that the unwashed warthog rectum he ate in Namibia and the fermented shark he ate in Iceland are among "the worst meals of [his] life."

He has been known for being an unrepentant drinker and smoker.[citation needed] In a nod to Bourdain's (at the time) two-pack-a-day cigarette habit, renowned chef Thomas Keller once served him a 20-course tasting menu which included a mid-meal "coffee and cigarette": a coffee custard infused with tobacco, together with a foie gras mousse.[38] Bourdain stopped cigarette smoking in the summer of 2007 because of the birth of his daughter.[39] He is also a former user of cocaine, heroin, and LSD. In Kitchen Confidential he writes of his experience in a trendy SoHo restaurant in 1981: "We were high all the time, sneaking off to the walk-in refrigerator at every opportunity to 'conceptualize.' Hardly a decision was made without drugs. Cannabis, methaqualone, cocaine, LSD, psilocybin mushrooms soaked in honey and used to sweeten tea, secobarbital, tuinal, amphetamine, codeine and, increasingly, heroin, which we'd send a Spanish-speaking busboy over to Alphabet City to get."[40] In the same book, Bourdain frankly describes his former addiction, including how he once resorted to selling his record collection on the street in order to raise enough money to purchase drugs.

Bourdain is also noted for his put-downs of celebrity chefs, such as Paula Deen, Bobby Flay, Guy Fieri, Sandra Lee, and Rachael Ray,[41][42][43] and appears to be irritated by both the overt commercialism of the celebrity cooking industry and its lack of culinary authenticity. He has voiced a "serious disdain for food demigods like Alan Richman, Alice Waters, and Alain Ducasse."[44] Bourdain has recognized the irony of his transformation into a celebrity chef and has, to some extent, begun to qualify his insults; in the 2007 New Orleans episode of No Reservations, he reconciled with Emeril Lagasse. He has been consistently outspoken in his praise for chefs he admires, particularly Ferran Adrià, Juan Mari Arzak, Mario Batali, Fergus Henderson, José Andrés, Thomas Keller, Martin Picard, Eric Ripert, and Marco Pierre White,[45] as well as his former protegé and colleagues at Brasserie Les Halles. Bourdain has also spoken very highly of Julia Child, saying that she "influenced the way I grew up and my entire value system."[46]

Bourdain is also known for his sarcastic comments about vegan and vegetarian activists, saying that their lifestyle is rude to the inhabitants of many countries he visits.[citation needed] Bourdain says he considers vegetarianism, except in the case of religious strictures as in India, a "First World luxury."[47] He has clarified that he believes Americans eat too much meat, and admires vegetarians who allow themselves to put aside their vegetarianism when they travel in order to be respectful of their hosts.[44]

Bourdain's taste in music is also a matter of public record.[according to whom?] His book, The Nasty Bits, is dedicated to "Joey, Johnny, and Dee Dee" of the Ramones. Bourdain has declared fond appreciation for their music,[citation needed] as well that of other early punk bands such as The Stooges, Dead Boys, Television, The New York Dolls, and The Voidoids.[citation needed] Additionally, Bourdain writes in Kitchen Confidential that the playing of music by Billy Joel in his kitchen was grounds for immediate firing.[page needed] (Joel, however, is a fan of Bourdain's and has subsequently visited the restaurant.[48]) In the 2006 No Reservations episode in Sweden, Bourdain proclaimed that his all-time favorite album (his "desert island disc") is the groundbreaking punk record Fun House by The Stooges;[citation needed] he also made it clear that he despises the Swedish pop group ABBA.[citation needed] On his 2007 No Reservations Holiday Special episode, the rock band Queens of the Stone Age were the featured dinner guests, adding food-inspired holiday songs to the episode's soundtrack.[citation needed]

Interests and advocacy[edit]

Bourdain is an advocate for communicating the value and tastiness of traditional or "peasant" foods, including specifically all of the varietal bits and unused animal parts not usually eaten by affluent, 21st-century U.S. citizens.[49] Bourdain has also consistently noted and championed the high quality and deliciousness of freshly prepared street food in other countries — especially developing countries — as compared to fast food chains in the U.S.[50]

Bourdain often acknowledges and champions industrious Spanish-speaking immigrants—from Mexico, Ecuador, etc.—who are cooks and chefs in many U.S. restaurants, including upscale restaurants, regardless of cuisine.[51][page needed][52][citation needed] Bourdain considers them to be talented chefs and invaluable cooks, underpaid and unrecognized even though they have become the backbone of the U.S. restaurant industry.[53][54]

Along with his current wife, Bourdain is an avid Brazilian jiu-jitsu practitioner, having recently earned his fourth stripe on his white belt.[citation needed]

Personal life[edit]

Bourdain married his high-school girlfriend, Nancy Putkoski, in the 1980s, and they remained together for two decades before divorcing; Bourdain has cited the inevitable changes that come from traveling widely as the cause of the split.[55] On April 20, 2007 he married Ottavia Busia. Together, they have a daughter, Ariane, born in 2007.[56] Busia has appeared in several episodes of No Reservations — notably the ones in Sardinia (her birthplace), Tuscany (in which she plays a disgruntled Italian diner), Rome, Rio, and Naples.

Awards and nominations[edit]

Bourdain with his Peabody Award in 2014





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  52. ^ Master chef Douglas Rodriguez, on the July 8, 2009 episode of Top Chef Masters, stated that 60% of restaurant kitchen workers in the U.S. are Latinos.[clarification needed]
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External links[edit]