creating healthier places in which to learn

WITS Featured Chef Partner

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Chef George Weld, Egg

Chef George Weld is the founder and president of Egg Restaurant, a Williamsburg institution known as much for their farm to table fare (much of it from Egg’s own 6-acre farm in upstate NY) as their bustling Sunday morning lines full of hungry Brooklynites. Ten years ago Weld, then a frustrated writer, started Egg as a humble pop-up breakfast shop housed inside of a hotdog restaurant own by one of his friends. Things have changed a lot since then. Today Weld has grown Egg into one of the most beloved restaurants in the borough, the restaurant has been awarded the Snail of Approval from Slow Food New York, recognized by the Michelin Guide and featured for many years as the Best Southern Restaurant in New York by Zagat.


Weld is the kind of man who enjoys a full plate. In addition to heading up things at Egg, writing and speaking regularly on sustainable business and fair employment practices, managing the farm in Oak Hills, NY, being a father of two, training for the NYC Marathon, he’s also an inspirational WITS Chef Partner.


“One of the things that impressed me right away about WITS,” says Weld, “was how they approach the problem of student health holistically and pragmatically. When they tackle school food, they don’t just try to impose a new menu on a school and hope for the best. They bring their own chefs in to work with the school’s culinary staff and partner schools with restaurants like ours, inviting us to come share our own enthusiasm with eager-to-learn kids.” Although Weld had always encouraged his own daughters to cook with him at home, it had always been a bit of an uphill battle. One day Weld’s youngest, then in kindergarten, came home and told him excitedly that she had used a “big knife” in one of her WITS culinary Labs. “My daughter had been so taken by that lesson that she insisted on cooking dinner with me that night,” says Weld, “By cooking together she soon discovered that she loved it. She’s now a regular sidekick in the kitchen, trimming green beans, chopping garlic, and inventing recipes of her own.”


Click here for Chef Weld's Farro Salad recipe, from Breakfast, published by Rizzoli Press