Chef

Florian Wehrli

Triomphe at the Iroquois New York, NYC

Chef Florian Wehrli was born in Switzerland and discovered his passion for cooking at a young age. Wehrli embarked on a culinary journey from Europe and across the United States, eventually leading to his current role as the executive chef of French/American restaurant Triomphe in Manhattan’s Iroquois New York hotel.

Wehrli completed his culinary apprenticeship in Switzerland under renowned chef Georges Wenger at his two-star Michelin restaurant, earning the designation of "Best Apprentice of Switzerland." Chef Wehrli then worked under David Paulstich at The Mark in New York; led the kitchen at Andre’s in Las Vegas; opened his own restaurant, Chimney Park Bistro, in Windsor, CO; and most recently oversaw five award-winning restaurants as the executive sous chef at Crystal Springs Resort in New Jersey.

Chef Wehrli prides himself on establishing relationships with local farmers, ranchers, cheese makers and more. While in Colorado, he created Chef’s Basket, an innovative concept that brought in culinary education along with a casual bistro and catering service, all focused on promoting local ingredients and producers. Wehrli organized the past two editions of the New Jersey Food and Wine festival featuring Thomas Keller, Jose Andres, David Burke and other star chefs from all over the country.  


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