Chef Laurent Tourondel Talks Skirt Steak and This Year’s NYCWFF

The Food Network New York City Wine & Food Festival (NYCWFF) presented by Capital One is right around the corner! The four-day festival will celebrate all things food and drink across NYC, filled with over 80 events, 500 participating chefs, and nearly 50,000 attendees.

We recently sat down with Laurent Tourondel, who will be among the celebrated chefs at this year’s NYCWFF. Chef Tourondel, a native of France, has a career that spans more than 40 years working in fine dining kitchens. He has earned some of the highest accolades in the industry, including Food & Wine Magazine’s 10 Best New Chefs and Bon Appetit’s Restaurateur of the Year.

In 2004 Tourondel launched the eponymous BLT brand. The BLT concepts earned Tourondel an array of two- and three-star reviews from The New York Times and a coveted Michelin Star for BLT Fish.

In the Hamptons, Tourondel launched several concepts that range from LT Burger and Sag Pizza in Sag Harbor to Caffeine, an all-day coffee concept, and LT Burger West, both located in Westhampton.

See Chef Tourondel at Steak and Whiskey hosted by Robert Irvine on Saturday, October 15th beginning at 5pm at Hard Rock Cafe New York.

This year is special because it is the first year it will feel normal since Covid. Less restrictions and limitations this year compared to last, which is great for all involved to experience a great festival.

The Steak and Whiskey events are always my favorite as well as the walk around grand tasting events are always fun.

Fall is one of the best seasons in NYC because it is my personal favorite and it’s a great time and choice of products and ingredients. The weather is much better, and people are still excited to be enjoying meals al fresco. The menus at The Vine and L’Amico are updated to fit the autumn season with items like a Pumpkin flatbread, prosciutto and fig.

We’ll be serving our signature skirt steak along with libations created by our Director of Beverage, Jason Hedges.

I look forward to creating the Thanksgiving menu that I’ll be serving at each restaurant because I love all of the seasonal ingredients and side dishes. Thanksgiving is my favorite holiday. For Christmas I cook classic French.

The level of chef talent involved each year gets better and better. I’m looking forward to reuniting with a few of them and of course, sampling dishes from newer chefs.

My perfect day in the Hamptons is on the weekend, going for a walk on the beach, sitting by my fireplace, having a drink a Gurney’s, picking up some vegetables at Balsam Farms and then cooking the local produce for dinner.