Chef Eric Sze, owner of Wenwen in New York City, shares his weekly eating habits around the city, visiting bakeries, pizzerias, and restaurants when he has time off.
Sze begins his days at Bakeri, where he orders a honey, apple, and brie sandwich on a crunchy baguette. The sandwich represents his preference for simple, well-executed dishes during his downtime from running his own restaurant.
Beyond his morning routine at Bakeri, Sze frequents multiple establishments throughout the week. He visits pizzerias and other restaurants, seeking a variety of cuisine and preparations. Among the dishes he seeks out are oversized wontons, indicating his openness to exploring different cuisines and cooking styles beyond what Wenwen serves.
Sze's dining choices reveal patterns common among working chefs during their limited free time. Rather than cooking at home or eating at his own restaurant, Sze opts for established neighborhood spots that offer quality food prepared by other cooks. His selections span from casual sandwich shops to restaurants serving more elaborate dishes.
The fact that Sze maintains regular weekly visits to these establishments demonstrates his loyalty to specific restaurants and his intentional approach to eating when off-duty. His rotation includes multiple venues rather than concentrating his meals at a single location, suggesting he values variety and discovery in his personal dining life.
Wenwen, Sze's own restaurant, represents his professional culinary vision, while his personal eating habits in other establishments showcase what appeals to him as a diner rather than as a chef operating his own kitchen. This distinction between his professional and personal food choices offers insight into how experienced chefs approach eating outside their own establishments.