Lois Freedman: Fine Dining's Secret Weapon

The force behind some of the world's best restaurants celebrates 40 years with renowned chef Jean-Georges Vongerichten.

Published on Feb. 23, 2026

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Lois Freedman, who started as a commis chef peeling vegetables at Jean-Georges Vongerichten's Lafayette restaurant in 1986, has become an indispensable partner to the renowned chef over the past four decades. Freedman's keen eye for detail, creativity, and ability to connect with customers have helped shape the success of Vongerichten's restaurants, including JoJo, ABC Kitchens, and upcoming locations in Vancouver and Venice.

Why it matters

Freedman's story highlights the critical, yet often unsung, role that restaurant operations managers and front-of-house staff play in elevating a dining experience. Her partnership with Vongerichten demonstrates how a shared vision and complementary skillsets can drive the success of a culinary empire.

The details

Freedman started at Lafayette as a commis chef, peeling vegetables, but quickly took on more responsibility. When Vongerichten opened his first restaurant, JoJo, in 1991, Freedman transitioned to front-of-house operations. Over the years, Freedman has become an expert at selecting staff, designing spaces, and anticipating customer needs. She is now integral to the success of Vongerichten's restaurants, including the recently opened ABC Kitchens Dumbo and upcoming locations in Vancouver and Venice.

  • Freedman and Vongerichten first met in 1986 when she was looking for a job in the kitchen at Lafayette in the Drake Hotel.
  • Freedman started as a commis chef, peeling vegetables, at Lafayette in 1986.
  • Vongerichten opened his first restaurant, JoJo, in 1991, and Freedman took on front-of-house operations.
  • ABC Kitchens Dumbo recently opened.
  • Vongerichten and Freedman are celebrating their 40th anniversary working together this year.

The players

Lois Freedman

Freedman started as a commis chef peeling vegetables at Jean-Georges Vongerichten's Lafayette restaurant in 1986 and has since become an indispensable partner, overseeing front-of-house operations, staff selection, and design for Vongerichten's culinary empire.

Jean-Georges Vongerichten

Vongerichten is a renowned chef from Alsace who opened his first restaurant, JoJo, in New York City in 1991. He has relied on Lois Freedman's expertise and guidance to help grow his restaurant business over the past four decades.

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What they’re saying

“Remember when you couldn't hold a knife, or peel an apple? Now she runs the company. She knows what people want. You can see her creativity in all our restaurants, including ABC Kitchens Dumbo, which recently opened.”

— Jean-Georges Vongerichten, Chef (Town & Country)

“I owe everything to New York, and Lois held my hand to show me the city.”

— Jean-Georges Vongerichten, Chef (Town & Country)

What’s next

Vongerichten and Freedman are discussing how to celebrate their 40th anniversary working together this year, and they are planning to open new ABC Kitchens locations in Vancouver and Venice.

The takeaway

Lois Freedman's story demonstrates the critical, yet often overlooked, role that restaurant operations managers and front-of-house staff play in elevating the dining experience. Her long-standing partnership with renowned chef Jean-Georges Vongerichten shows how complementary skillsets and a shared vision can drive the success of a culinary empire.