Previous Issue
Issue 6
19 Articles • 0 Surprises
Start the Issue

Global Issue

Table of Contents
Title

John Fraser


The Michelin-starred chef has a story to tell you through his cooking

Pundy’s Picks for Conscious Travel


Six tips for considered and conscious travel

Genmaicha Martini Recipe


The classic martini plus the health benefits of green tea

The Spread Love Project by Nicholas Konert


How Nicholas Konert’s rainbow heart design became an international icon

Wade Davis


Anthropology is the antidote to today’s nativism says the scholar and author

Carla Sozzani


The future of retail according to the founder of legendary concept store 10 Corso Como

The Art of Migration


The power of art to inspire empathy and social action

John Pawson


Zen Buddhism and minimalist purity drive the celebrated architect

Amy Duncan


As the CBD line Mowellens expands into skincare, its founder shares the personal story behind her company

Sila Sveta


Moscow’s favorite media studio finds the perfect balance between art and commerce

David de Rothschild


In his calls for environmental awareness, the modern explorer finds harmony between man and nature

Can Fashion Be Sustainable?


Shaping a better world through what you buy – or don’t

Brendon Babenzian


Supreme’s former creative director wants to end the cycle of consumption with his new brand Noah

Lily Kwong


Nature invades the urban jungle in the landscape designer’s expansive projects

House of Yes


Behind the scenes with the Bushwick nightlife collective promoting inclusivity and consent culture

Chez Dede


A medium in which two world-traveling, adventurous spirits absorb the globe’s vast curiosities and share them freely

Jesse Israel


A meditation guide for extraordinarily large groups

Liya Kebede


The Ethopian model, activist, and entrepreneur uses her label Lemlem as a force for change
The Global Issue
The Global Issue
Pundy’s Picks for Conscious Travel
Pundy’s Picks for Conscious Travel
We create the narrative and the story first and cook to that expression. If I put a dish on the menu, I can have that communicate a story in real time.

John Fraser believes in stories. The executive chef of the Michelin-starred vegetarian spot Nix, the Loyal, and formerly Dovetail—where he famously instituted a Meatless Mondays menu as well as a family of restaurants housed within the Times Square and West Hollywood EDITIONs, has pioneered an approach to food that weaves together flavor and experience to produce something indelibly more than the sum of its parts. “I think it’s not just about a great dish, it’s about a great story,” says Fraser, who spent the better part of a month living in the Times Square EDITION while creating a culinary program that encompasses four different dining experiences, including a reimagined Lobby Bar, the elevated Terrace Restaurant, the fine dining of 701West’s prix-fixe menu (which was recently awarded three stars by the New York Times), and the multi-sensory theatrics of the Paradise Club.

 

“We create the narrative and the story first and cook to that expression,” Fraser says of his creative process. “When you enter a restaurant in the EDITION, you want to have the feeling that it’s from the same author, you’ve got this insane pathway to creativity.

If I put a dish on the menu, I can have that communicate a story in real time.” Even though all his restaurants tell different stories, they all stem from the principles that have guided Fraser’s career. “I can’t deny I was French trained and that I trained in Italy and that I love vegetables,” he explains. Fraser cut his teeth bartending and cooking in bars and bistros in college between his home state of California and Montauk, in Long Island.

 

A visceral connection to fresh produce and local ingredients infused his work as a sous-chef in Los Angeles at both Pino Luongo’s Coco Pazzo and the former Raffles L’Ermitage Beverly Hills. Fraser’s penchant for self-improvement and new techniques led him to spend two years at Thomas Keller’s French Laundry in Napa Valley and then to positions at Paris’ esteemed Taillevent and Maison Blanche. More recently, Fraser has been at the forefront of the vegetable-first movement, which has thrust vegan, vegetarian, and vegetable-forward dishes into the spotlight for reasons ranging from ethics to health concerns to environmentalism. His carrot-based bolognese, for example, found on the mercurial menu of the Terrace Restaurant, is as fun to contemplate as it is to eat.

 

Much of this drive has to do with changing standards around sustainability and Fraser’s unwavering commitment to upholding them. “The informed guest has an expectation of sourcing, where things go and where they come from,” Fraser says. “There is no alternative.”

 

His inventive approach to vegetables has driven the success of Nix and inspired the menus at each of his EDITION concepts. You’ll find entrees like sweet potato baked in seaweed bread at 701West or a light-as-air, umami-packed mushroom carpaccio at Terrace.

Fraser’s philosophy extends to more traditional proteins as well. Terrace’s initial menu offers filet mignon with miso spinach and wagyu tartare with smoked sour cream, but also a marinated skirt steak with broccoli rabe and chimichurri. “We’re finding ways to serve end cuts rather than throwing them away,” Fraser says, “but we’re finding a delicious way to serve it to you.”

 

Another part of that shift has been a renewed focus on tableside service, which Fraser sees as an opportunity for his staff to shine. “It allows all these talented people to express themselves,” he says, while also elevating the consumer’s experience.

 

But even as the figurehead of a growing empire of restaurants, cooperation is a crucial part of each of Fraser’s restaurants: “I know that if something hasn’t been tasted, found, or tested by me, it will feel apart, but there’s so much collaboration at every stage.”

 

The latest chapter in John Fraser’s story is about commitment and creativity, borne from a delirious opportunity in the electric heart of the craziest city in the world. “You’re in this insane place called Times Square, you’re in this insane place called New York City,” Fraser says, “and then you have a moment to drink champagne, staring at the madness of it all.”