Ed Schoenfeld

Ed Schoenfeld is a prominent figure in the culinary world, particularly known for his expertise in Chinese cuisine. He is the co-owner of RedFarm, a highly regarded dim sum restaurant located in Manhattan's West Village, which has gained acclaim for its innovative take on traditional Chinese dishes. Schoenfeld has been instrumental in shaping the landscape of Chinese dining in New York City since the 1970s, having opened several notable restaurants and contributed significantly to the appreciation of regional Chinese cuisines among New Yorkers.

Background and Career

Schoenfeld's journey into the culinary arts began in his youth, where he developed a passion for cooking and an interest in Chinese food that was influenced by his upbringing in a Jewish household in Brooklyn. He began studying Chinese cooking at a young age and has since built a reputation as an authority on the subject, often described as a "walking encyclopedia" of Chinese cuisine.13 His career highlights include working at Uncle Tai's Hunan Yuan, New York City's first four-star Chinese restaurant, where he hosted numerous high-profile guests.1

In addition to RedFarm, Schoenfeld has been involved in the establishment of over 50 restaurants throughout his career, showcasing his versatility and deep knowledge of culinary practices.3 His approach combines traditional techniques with modern interpretations, making him a significant figure in the evolution of Chinese dining in America.

Personal Life

Ed Schoenfeld resides in Brooklyn and continues to be active in the restaurant industry. He is known for his engaging personality and commitment to sharing his love for food with others. His influence extends beyond just cooking; he is also recognized for mentoring aspiring chefs and fostering a community around culinary arts.24

Legacy

Schoenfeld's impact on the culinary scene is profound, as he has played a critical role in elevating Chinese cuisine within the broader context of American dining. His work not only celebrates traditional flavors but also introduces innovative concepts that resonate with contemporary diners.23