Anthony Bourdain Poster


Jump to: Overview (5)  | Mini Bio (1)  | Spouse (2)  | Trade Mark (1)  | Trivia (13)  | Personal Quotes (21)

Overview (5)

Born in New York City, New York, USA
Died in Kaysersberg, Haut-Rhin, France  (suicide)
Birth NameAnthony Michael Bourdain
Nickname Tony
Height 6' 4" (1.93 m)

Mini Bio (1)

Anthony Bourdain was born in New York City, to Gladys (Sacksman), an NYT staff editor, and Pierre Bourdain, a Columbia Records executive. He attended The Englewood School for Boys in New Jersey and Vassar College (for two years), and was a graduate of The Culinary Institute of America. He began his career in the food industry as a dishwasher, gradually working his way up through preparation, to line cook, sous chef, and chef. He was executive chef of Manhattan's Brasserie Les Halles, which meant, in his words, that he got to "swan around the kitchen, taking credit for others' work." Bourdain lived in New York City, and had a daughter Ariane, with his wife Ottavia.

- IMDb Mini Biography By: Anonymous

Spouse (2)

Ottavia Bourdain (20 April 2007 - 8 June 2018) ( his death) ( 1 child)
Anne C (Nancy) Putkoski (1985 - 2005) ( divorced)

Trade Mark (1)

Liberal use of swear words and sexual innuendo when describing food

Trivia (13)

Les Halles owner Jose Meirelles initially wanted Tony to go by the French version of his name, Antoine-Michel, much to Tony's protests.
He studied at Vassar College, worked for some time in the seafood restaurants of Provincetown, Massachusetts, and graduated from the Culinary Institute of America before running kitchens at New York City's Supper Club, One Fifth Avenue and Sullivan's.
His work has appeared in The New York Times, The Times, The Observer, Scotland on Sunday, The Face, Limb by Limb, Black Book, and The Independent, and he is a contributing authority for Food Arts magazine.
He and Ottavia Bourdain welcomed their first child, a girl named Ariane Bourdain, on April 9, 2007. She weighed 7 lbs. 9 oz.
As a guest on BBC TV's Breakfast (2000) (2 September 2010), Bourdain surprised hosts Bill Turnbull and Susanna Reid when he disclosed that his all-time favorite restaurant was the British "St. John" run by friend and chef Fergus Henderson in London's Smithfield district.
Older brother of Christopher Bourdain.
His father was of French, and some Spanish, ancestry, with family that had lived in Brazil, Uruguay, and Paraguay. Anthony's mother was of Ukrainian Jewish and Austrian Jewish descent.
He was nominated for the 2016 New Jersey Hall of Fame in the Arts and Letters category.
He was nominated for the 2017 New Jersey Hall of Fame in the Enterprise category.
The place of his suicide was first misreported as Paris, then as Strasbourg, but Anthony Bourdain actually died in the small town Kaysersberg, Haut-Rhin, France. The idyllic Kaysersberg is best known as the birthplace of Nobel Peace Prize recipient Albert Schweitzer (1875-1965). The public prosecutor Christian de Rocquigny du Fayel from Colmar, France, said, that Bourdain died by hanging at the luxury hotel 'Le Chambard' in Kaysersberg [People Magazine, 2018].
First discovered dead from suicide in his hotel room in France by celebrity French chef and close friend Eric Ripert (June 8, 2018).
Bourdain had been in a romantic relationship with Italian actress Asia Argento at the time of his death.
Some of the weirdest delicacies Bourdain has ever consumed include: "Balut" (developing feathered bird embryo boiled and eaten straight from the shell); "Raw Seal Eyeball" (sampled while eating with Inuits in Canada); "Roasted Sheep's Testicles" (consumed in a Moroccan desert); "Bull's Penis & Testicles"; "Hákarl" (heavily ammoniated fermented shark dish); "Cobra Heart" (sliced out of a live snake and eaten while still beating); "Maggot Fried Rice" (self-explanatory); "Warthog Anus" (the worst meal of his life, consumed with a tribe in Namibia), etc.

Personal Quotes (21)

When Tony gets hungry, things die.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
I have exactly the same work ethic. I don't see writing as anything more important than cooking. In fact, I'm a little queasier on the writing. There's an element of shame, because it's so easy. I can't believe that people give me money for this shit. The TV, too. It's not work. At the end of the day, the TV show is the best job in the world. I get to go anywhere I want, eat and drink whatever I want. As long as I just babble at the camera, other people will pay for it. It's a gift. A few months ago, I was sitting cross-legged in the mountains of Vietnam with a bunch of Thai tribesman as a guest of honor drinking rice whiskey. Three years ago I never, ever in a million years thought that I would ever live to see any of that. So I know that I'm a lucky man.
I don't like to see animals in pain. That was very uncomfortable to me. I don't like factory farming. I'm not an advocate for the meat industry.
Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, or even stinky cheese is a life not worth living.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone ... Bad food is fake food ... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Food that's too safe, too pasteurized, too healthy - it's bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation.as much as it is also about freshness.
If you're twenty-two, physically fit, hungry to learn and be better, I urge you to travel-as far and as widely as possible.
If you're comforting yourself with the dictum "Never trust a thin chef," don't. Because no stupider thing has ever been said.
Nobody will tell you this, but I will: If you're thirty-two years old and considering a career in professional kitchens? If you're wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.
The organic movement has good intentions, but I doubt in the long term that it'll be sustainable. It's helping people learn where their food comes from and being more aware of what junk corporations put into it, and that's good. My daughter has only been given organic and natural foods since she's been born.
Those days are best left in the past. Sometimes I think about the excitement, the energy, the stress that working a kitchen involved, and I remember how young, naive, confident I was back then. The kitchen is at its best when new, cocky, limber, innovative chefs are in control.
I'm pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies.
[about fast food] In-N-Out Burger is my fast food nirvana. It's the only place I will seek out and eat. The rest I avoid.
As a child growing up in New Jersey, I speak on behalf of every child that ever grew up there in saying that your purpose in life was looking across the bay to New York City and figuring out a way to end up there.
I believe taking your child to McDonald's should be considered grounds for having your parental rights revoked.
If you want to know if a chef has true cooking ability, ask them to make you eggs. That meal will reveal more than anything else.
If I had to choose, I'd pick the hole in the wall dump over the gentrified bistro owned by your average pretentious hipster every time.
Vietnam is my favorite destination. The people are wonderful, the food is fantastic, and there is a lot of mystery and beauty surrounding it. You learn something new every time you go there, and I can't say that about other destinations.
[on Anthony Bourdain: Parts Unknown: Hong Kong (2018)] It has long been my hope to get Chris [Christopher Doyle] on the show as a guest. Little did I know - or ever expect - that he would end up shooting most of it along with our crew. The resulting Hong Kong episode is therefore both unlike any other episode, but ... well ... also ... historic in the sense that never before has such a heavyweight director of photography lent his efforts to a television travel show. [Bourdain's Field Notes from May 30, 2018]
Directors on Anthony Bourdain: Parts Unknown (2013) are given tremendous license to try just about anything they want in the cause of being different, being creative, upending expectations, destroying conventional story arcs. A director with an idea - for a destination or a new shooting or editing style or new equipment, any new way of telling a story that is likely to cause fear and confusion at the network (and possibly with our audience) - is welcome to try. I have enthusiastically supported shows in black and white, anamorphic, told in reverse, shot on deliberately eroded 16-millimeter film stock, dream sequences, animations, shot completely at night, and in places, I would never otherwise have gone were it not for the passion of the director. I hate nothing more than a competently shot and edited episode. One foot in front of the other, a plodding, well-put-together hour of storytelling that trudges efficiently toward predictably heartwarming closing remarks. [Bourdain's Field Notes from May 30, 2018]
I believe in some basic virtues, you know? Mercy, humility, curiosity, empathy.

See also

Other Works |  Publicity Listings |  Official Sites

View agent, publicist, legal and company contact details on IMDbPro Pro Name Page Link

Contribute to This Page

Recently Viewed