Connecticut diners are ordering shrimp tacos with spicy peanut sauce, roast cauliflower with sour cherry mole and other unique Latin dishes at Happy Monkey—a new Greenwich restaurant by one of the world’s most famous chefs.
Alsatian born and bred, Jean-Georges Vongerichten honed his skills in his native France apprenticing with world-renowned chefs before traveling to Asia, where he discovered the exotic flavors of the East. Instead of classic meat stocks and creams, his signature cuisine features intense flavors and textures from vegetable juices, fruit essences, light broths and herbal vinaigrettes.
Involved in every aspect of developing dining spots, he masterminds concept, menu, architectural design, staff selections and trainings. His original New York restaurant—dubbed with his childhood nickname, JoJo—and Happy Monkey are among the more than 40 acclaimed eateries he oversees worldwide. Constantly developing new concepts, Vongerichten has published several cookbooks and frequently appears as a television guest.
What is one of your earliest food memories?
My mom made me crushed overripe banana with orange juice squeezed on top. It was just the perfect balance of sweetness and acidity.
Why did you choose to study cooking in Asia?
Growing up, I lived in a small village, so when I got a taste of traveling, I was hooked. I felt like I had to explore my mind and palate. Within 24 hours of landing in Bangkok, I went to the local food markets and tried so many new dishes. It was the beginning of my culinary journey and inspiration.
What is the driving force of your dishes?
My food compositions are product driven. Once I distinguish that main ingredient—a vegetable, meat or seafood—I experiment with different flavors, spices, acidity levels and sweetness that complement and elevate that product to ultimately create a perfect dish.
What makes a flavor adventurous?
Utilizing a flavor or ingredient in multiple ways. Take ginger— you can juice it, infuse it, grate it, chop it, make a sauce out of it. There are so many different uses for it—and it’s always an adventure working with it.
What was your reaction when you received your first Michelin star?
It was a combination of emotions. I felt so proud of my team and the work we had put in together. I felt accomplished but yearning to challenge myself and earn a second and third star.
Why have you “long eyed Connecticut as a prospective location”?
With the pandemic, a lot of people moved out of the city, so we thought it would be a great time. I spend a lot of time on the weekends in the summer out of the city. Greenwich is an amazing town with so much history. I have been many times and just love it there.
Explain how the name Happy Monkey came about?
The restaurant features a prominent mural depicting famed Mexican artist Frida Kahlo along with her playful pet spider monkey—a nod to the restaurant’s name. We designed the restaurant to be a fun spot for the community to come together over food—a place that gives you a daily dose of happy, as its name implies.
What is the aim of Food Dreams, the nonprofit you founded with your daughter Louise?
Food Dreams is dedicated to bridging the gap between the working culinary community and underprivileged students, helping them to access culinary education and providing them with various externships at our restaurants, mentorships, and career opportunities.
What is gained by cooking at home?
I love where family and friends are gathered together and all participating in the cooking, making it a true experience for everyone. You can spend time with the ingredients and close ones. It’s more relaxed when you don’t need to rush and you can enjoy the whole experience.
You’re constantly on the road. What do you gain from that?
Traveling is where I get most of my inspiration. I am constantly looking for inspiration and opening my mind to new ingredients, flavors, cooking techniques.
Who is a celebrity you’d like to cook for?
I want to cook for everyone—whether they’re actors, musicians, performers, in the tech field and more. I am fortunate that quite a number of celebrities dine at our restaurants.
