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April Bloomfield
April Bloomfield
April Bloomfield
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April Bloomfield (born 1974) is a British-American chef who has opened two New York restaurants: The Spotted Pig (closed January 26, 2020) and The Breslin Bar & Dining Room. Bloomfield had previously worked at several restaurants in the United Kingdom, including The River Café and Bibendum.

Key Information

Early life and education

[edit]

Bloomfield was born in Birmingham, West Midlands in England. Her father was an engineer, while her mother worked from home for Halcyon Days Ltd, painting bomboniere. She originally wanted to become a police officer but changed her mind when she discovered that she had missed out on the police cadet scheme. She then decided to attend catering college alongside her sister, where she realised that cooking was a career she wanted.[1]

Following college, she began working at the Holiday Inn in Birmingham before moving to London to work at Kensington Place and later at Bibendum. She moved to work in Northern Ireland but soon returned to London. After working at several more restaurants, she started working at The River Café after she secured a position there through a friend.[1] She credits her time at the River Café with Rose Gray and Ruth Rogers as being the time which taught her to cook.[citation needed]

Career

[edit]

Whilst at the River Cafe, she was scouted by American chef Mario Batali following Jamie Oliver's suggestion, to open a bistro-style restaurant in New York City.[2] She was flown out to New York, where she was offered the job after a ten-hour interview with Batali, which saw the pair eat at a variety of the restaurants in the city.[1] After spending the summer working at Chez Panisse to familiarise herself with American ingredients,[1] she moved to New York in the autumn of 2003, and opened the gastropub The Spotted Pig with business partner Ken Friedman.[2] The restaurant went on to win a Michelin star in 2005, the first time a specific list had been produced for New York City.[3]

She opened a second restaurant, located in the Ace Hotel New York, called The Breslin, which later also won a Michelin star. She also opened an oyster bar in the hotel called The John Dory Oyster Bar.[1] Bloomfield and Friedman then opened "Salvation Taco" in the Pod 39 Hotel in New York City,[4] followed by the revitalisation and reopening of "Tosca Cafe" in San Francisco.[5] In February 2016, Bloomfield and Friedman opened "Salvation Burger" in the Pod 51 Hotel in Midtown East.[6]

Spotted Pig scandal

[edit]

In December 2017, her co-owner at The Spotted Pig, Ken Friedman, was accused of sexual harassment in the New York Times. The article's authors interviewed many employees who said April Bloomfield knew about everything happening at the Spotted Pig. "Several other employees say they also brought their complaints and concerns about Mr Friedman to Ms Bloomfield. Her response was always the same. "That's who he is. Get used to it. Or go work for someone else." April also acknowledged her restaurant's third-floor nickname, 'the rape room'."[7] Friedman subsequently resigned from management duties of their restaurant group,[8] and eventually Bloomfield posted a Twitter apology for "not protecting her staff".[9][non-primary source needed]

Bloomfield and Friedman later separated as business partners, and Bloomfield went public with a defence of her silence in those years due to allegedly working in an abusive environment herself, including being threatened with having her green card revoked by Friedman if she did not co-operate with him in every way.[10]

Sailor

[edit]

Bloomfield opened a new restaurant, Sailor, in September 2023 in the Fort Greene section of Brooklyn. It is a collaboration with restaurateur Gabriel Stulman.[11] Pete Wells of the New York Times gave Sailor 3 stars in a 2023 review.[12] He later included the restaurant on his 2024 list of the one hundred best restaurants in New York City.[13]

Honors

[edit]

Bloomfield is notable for achieving the highest score of any single challenger in Iron Chef America history, accomplishing the feat during her 56–53 victory over Michael Symon in 2008.

As of the 2012 Michelin Guide, she is one of ten female chefs in the United States to hold a Michelin star.[14] She lost the star a few years later.[15]

Published works

[edit]
  • Bloomfield, April (2012). A Girl and Her Pig. New York: Ecco. ISBN 978-0-06-200396-6.
  • Bloomfield, April (2015). A Girl and Her Greens. New York: Ecco. ISBN 978-0-06-222588-7.

References

[edit]
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April Bloomfield

View on Grokipedia
from Grokipedia
April Bloomfield (born 1974) is a British chef and restaurateur who gained prominence for her work in , particularly as executive chef and co-owner of , a that received one star for multiple years. Born in Birmingham, , Bloomfield trained at Birmingham College and in various UK kitchens before relocating to the , where she opened in 2004 with partner Ken Friedman, blending British pub fare with Italian influences. Bloomfield's culinary style emphasizes nose-to-tail cooking and high-quality ingredients, earning her the Foundation's Best Chef: award. She expanded her portfolio to include The Breslin Bar & Dining Room and The John Dory Oyster Bar, further establishing her reputation for innovative dining experiences. In 2019, amid allegations of and misconduct involving her business partners at , Bloomfield stepped down from the restaurant, which ultimately closed in 2020. More recently, she opened , a seafood-focused in in 2023, marking her return to the New York dining scene.

Early life and education

Upbringing and initial culinary training

April Bloomfield was born in 1974 in Birmingham, West Midlands, , into a modest working-class family. Her stepfather, Phillip, worked as an engineer, while her mother, Maggie, painted decorative china pillboxes and bonbonnières at home for a local company. Raised in the industrial city amid humble circumstances, with limited family vacations, Bloomfield initially aspired to a career in , inspired by 1970s and 1980s television programs like . At around age 13, Bloomfield's interest in cooking emerged when one of her older sisters, enrolled in culinary school, began bringing home homemade cakes, exposing her to the craft. After leaving school at 16 and failing to secure entry into force—her original career choice—she followed her two sisters' footsteps by enrolling in culinary training at Birmingham College of Food, Tourism, and Creative Studies (now part of ). This path aligned with England's common practice of starting professional kitchen training in the mid-teens. There, Bloomfield pursued a British (NVQ) in , a qualification newly established in the UK education system during her youth to standardize vocational skills. Completing her formal studies, she gained initial hands-on experience through entry-level cook positions in local kitchens, building foundational techniques before advancing to professional apprenticeships.

Culinary career

London apprenticeships and influences

After completing her culinary studies at Birmingham College, Bloomfield relocated to , where she began her professional career in the city's competitive restaurant scene. Her initial role was at Kensington Place, a notable establishment in the known for its modern , where she started in entry-level positions and gradually advanced, gaining foundational experience in high-volume service and precision techniques. Bloomfield subsequently moved to Bibendum, the and restaurant opened by chefs and Michael Acton Smith in 1987, which emphasized high-quality ingredients and classic French influences adapted to British tastes. There, she worked during the , absorbing lessons in ingredient-driven cooking and the importance of seasonality, which shaped her approach to simplicity and flavor balance. Her most formative London apprenticeship came at The River Café, the influential restaurant co-founded by and Rose Gray in 1987, renowned for its rustic using fresh, seasonal produce. Rising to the position of by the early 2000s, Bloomfield credited Rogers and Gray as her primary influences, praising their philosophy of straightforward, ingredient-focused dishes that prioritized quality over complexity—principles that later informed her own style emphasizing and bold flavors. This period honed her skills in team leadership and menu development, culminating in her departure for New York in 2003 after approximately two years in the sous-chef role.

New York ventures: The Spotted Pig and beyond

In 2004, April Bloomfield partnered with restaurateur Ken Friedman to open in Manhattan's , establishing New York's first and introducing British-inspired pub fare with an emphasis on , ricotta gnudi, and shoestring fries to American diners. The venue, housed in a narrow, multi-level space adorned with porcine decor, quickly gained acclaim for its casual yet elevated atmosphere and Bloomfield's nose-to-tail cooking approach, drawing long lines and celebrity patrons. earned a star annually from 2005 to 2016, a distinction rare for such an informal concept, before being downgraded to Bib Gourmand status. Bloomfield expanded her New York presence in 2009 with The Breslin Bar and Dining Room at the in , a meat-centric featuring dishes like smoked and lamb burgers that complemented the hotel's rock-and-roll vibe. In fall 2010, she and Friedman debuted The John Dory adjacent to The Breslin in the same hotel, shifting focus to with oysters, grilled fish, and Bloomfield's signature vinegar-forward preparations, though it operated until closing in 2019. Further diversifying in 2016, Bloomfield launched White Gold Butchers on the , a dual-purpose butcher shop and selling house-cured meats and serving simple grilled fare like sandwiches and , aimed at neighborhood accessibility but shuttered by 2018. After a period away from major openings, she returned in September 2023 with , a compact in Brooklyn's Fort Greene neighborhood, co-owned with Gabriel Stulman and emphasizing seasonal, vegetable-forward plates alongside proteins in a relaxed, mature setting. These ventures collectively showcased Bloomfield's evolution from pub innovation to broader culinary explorations while rooted in her British heritage and ingredient-driven ethos.

Post-scandal establishments and evolution

In June 2018, amid the unfolding allegations at , Bloomfield announced her separation from business partner Ken Friedman, retaining operational control of Tosca Cafe in and Hearth & Hound in as part of the dissolution of their partnership. Following the permanent closure of on January 26, 2020, Bloomfield maintained a lower public profile for several years, focusing on personal reflection and selective collaborations rather than high-visibility openings. Bloomfield reemerged in the New York dining scene in 2023 with the opening of , a seafood-focused restaurant in Brooklyn's Cobble Hill neighborhood, developed in partnership with restaurateur Gabriel Stulman. The venue emphasizes fresh, simply prepared fish and , drawing on Bloomfield's British roots and nose-to-tail philosophy while adapting to a more casual, neighborhood-oriented format compared to her earlier gastropubs. By mid-2025, had expanded its service to include and dinners, signaling steady growth and positive reception. In May 2025, Bloomfield joined Austin-based MML Hospitality as executive chef, marking a significant geographic expansion to and her first major leadership role in a multi-venue hospitality group since the Spotted Pig's closure. She oversees culinary direction at three properties: the historic Driskill Grill (reopening under her guidance with a focus on elevated -inspired ), Jeffrey's (a fine-dining ), and Street Cafe (a casual eatery within the ). This move allows her to blend her expertise in hearty, ingredient-driven dishes with regional influences, while continuing to influence operations at in . In July 2025, MML entered discussions to manage restaurants at New York City's Nine Orchard hotel, potentially extending Bloomfield's reach back to . These developments reflect an evolution toward diversified partnerships and scalable operations, prioritizing stable hospitality groups over solo ventures, amid Bloomfield's stated emphasis on ethical workplace cultures post-scandal.

Controversies

Spotted Pig harassment allegations

In December 2017, a New York Times investigation reported that at least ten female employees at accused co-owner Ken Friedman of , including unwanted groping, forced kissing, and exposure of his genitals, with incidents dating back to the restaurant's 2004 opening. The allegations described a pervasive culture of misconduct, particularly on the third floor—referred to by staff as the "Rape Room"—where Friedman allegedly hosted after-hours parties involving drugs, alcohol, and non-consensual advances toward employees. Witnesses claimed Friedman targeted young female staff, pressuring them to attend these events under threat of job repercussions, with some incidents occurring in 2015 and earlier years. The claims extended to celebrity chef Mario Batali, an investor, who was accused of groping an employee at the restaurant in 2008, though his involvement was peripheral to Friedman's actions. April Bloomfield, the executive chef and Friedman's culinary partner since 2004, was not accused of direct harassment but faced scrutiny for operating within an environment where such behavior allegedly occurred unchecked; former staff reported that complaints about Friedman were dismissed or ignored by management. Following the report, Bloomfield issued a statement expressing shock and committing to staff safety, while Friedman denied the allegations and stepped back from day-to-day operations. New York Attorney General Letitia James launched an investigation in 2018, reviewing complaints from eight former employees who detailed repeated harassment by Friedman, including propositions for sex and retaliatory firings. In January 2020, the state reached a settlement requiring Friedman to pay $240,000 to the complainants and prohibiting his future involvement in the restaurant's operations; the agreement acknowledged a pattern of but did not implicate Bloomfield directly in the findings. The Spotted Pig permanently closed on January 26, 2020, amid the fallout, with owners citing inability to sustain business post-settlement.

Bloomfield's response and professional fallout

In response to a New York Times report published on December 12, 2017, detailing allegations of by Ken Friedman at and other restaurants, Bloomfield issued a public apology on December 14, 2017, via and statements reported by outlets including . She acknowledged confronting Friedman on multiple occasions about his inappropriate behavior toward staff, lecturing employees on maintaining professional boundaries, and handling two specific incidents of uninvited advances by directing affected individuals to or police. However, Bloomfield admitted that these measures "clearly fell short" of her responsibilities as a leader, expressing regret for the pain caused to employees and committing to improved oversight. By June 6, 2018, amid ongoing scrutiny, Bloomfield formally ended her business partnership with Friedman, retaining operational control of Cafe in and Hearth & Hound in while relinquishing involvement in , The Breslin, and The John Dory in New York. In an October 16, 2018, New York Times interview, she elaborated on her earlier responses, conceding that she "failed a lot of people" by not doing enough to curb the toxic environment, including awareness of the upstairs private room's "dicey reputation" for misconduct—referred to by some staff as the "rape room"—without closing it. Bloomfield expressed horror at having wronged victims, noted her own verbal reprimands toward staff as counterproductive, and reflected on the challenges of addressing Friedman's actions in a high-pressure culture, though she maintained she had never witnessed assault. The partnership dissolution and admissions correlated with significant professional setbacks. Hearth & Hound, which had opened in November 2017 just before the initial allegations, closed permanently on January 20, 2019, after less than 14 months of operation. Cafe followed, shuttering on August 1, 2019, as Bloomfield cited a desire to return to New York and refocus her career away from West Coast ventures strained by the scandal's aftermath. These closures, alongside The Spotted Pig's permanent shutdown in January 2020 following a $240,000 settlement with victims by , marked the effective end of Bloomfield's major U.S. portfolio tied to the Friedman era, diminishing her public profile in for several years.

Awards and honors

Major recognitions and achievements

April Bloomfield received the for Best Chef: in 2014, recognizing her leadership at and The Breslin Bar & Dining Room. She was named a Best New Chef in 2007, highlighting her early impact in 's culinary scene following the opening of . Bloomfield's restaurants earned Michelin stars, with The Spotted Pig holding one from 2005 until its downgrade to Bib Gourmand status in 2016, and The Breslin receiving one in 2010. In 2024, her bistro in was added to the , praised for seasonal dishes emphasizing flavor efficiency. She achieved the highest score for any single challenger in history, defeating in a 2011 episode focused on . Bloomfield was a James Beard semifinalist for Best Chef: New York in 2008, 2009, and 2010, and a nominee in 2011 and 2012, reflecting consistent peer recognition.

Published works

Cookbooks and writings

A Girl and Her Pig: Recipes and Stories, Bloomfield's debut , was published by Ecco on April 10, 2012. The volume presents over 100 recipes emphasizing nose-to-tail cooking, utilization, and hearty British-inspired dishes reflective of her work at and The Breslin, interspersed with personal narratives on her culinary journey from to New York. Her second cookbook, A Girl and Her Greens: Hearty Meals from the Garden, appeared on , 2015, also from Ecco. It features vegetable-centric recipes that integrate proteins like anchovies, bacon, and fish for flavor enhancement, avoiding strict while highlighting garden produce through techniques such as pot-roasting and preparation, influenced by her childhood and experiences. No additional books or standalone writings by Bloomfield, such as essays or periodical contributions, have been published as of 2025.

References

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