Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

April Bloomfield

On the cover of April Bloomfield’s first cookbook, there’s a portrait of the chef with a fresh pig slung over her shoulders that telegraphs a lot about what this cook loves, and the spirit she brings to cooking that is as playful as it is precise and ingredient-driven. Not surprisingly, the book is called A Girl and Her Pig.

It is the pig, in fact, that launched Bloomfield’s career in New York City. In 2004, with business partner Ken Friedman, she opened the Spotted Pig, Manhattan’s first gastropub, which took pub fare and Italian food high and low and everywhere in between, with Bloomfield’s reverence for ingredients and her talent for balancing flavors. It’s garnered a Michelin star seven years straight. And in 2014, Bloomfield, won the 2014 James Beard Foundation award for Best Chef: New York City.

Bloomfield and Friedman didn’t stop with the Pig, though. The meat-centric Breslin  Bar & Dining Room followed in 2009 , The John Dory Oyster Bar in 2011; the colorful taqueria Salvation Taco, in 2012; and the rebirth of San Francisco’s landmark Tosca in 2014. And currently an East Village sandwich shop is in the works.

Born in a section of Birmingham, England, called Druid’s Heath, Bloomfield had her young sites set on becoming a police officer, but, she said, “I handed in my application too late. It’s funny how a small thing like that can change everything.” So it was to cooking school she went (she liked the “uniform”), and, then—proving herself to be a natural in the kitchen—to work for gastropub pioneers Rowley Leigh at Kensington Place, Adam Robinson at The Brackenbury, and Simon Hopkinson at Bibendum.  And for four years with Ruth Rogers and Rose Gray at The River Café, Bloomfield developed a beautiful way with Mediterranean cooking.

Bloomfield may have come a long way from Druid’s Heath, but, says Jamie Oliver, she’s “one of the most humble genius chefs on the planet. This chef cooks like a ninja.”

  • Recipe

    Tagliatelle with Asparagus and Parmesan Fonduta

    Fonduta, a silky sauce rich with crème fraîche and egg yolks, takes less time and just a bit more effort than tomato sauce, and turns a plate of pasta into…

  • Recipe

    Roasted Carrots with Carrot-Top Pesto and Burrata

    If you can get your hands on burrata—a really special cheese, like delicate mozzarella with a creamy center—then you’re already most of the way toward a great dish. In the…

  • Recipe

    Kale Polenta

    This take on polenta is a showstopper: its striking green color is beautiful and unexpected. The healthy dose of kale puree that colors the cornmeal adds lots of flavor, too.…

  • Moveable Feast

    Roasted Coppa-Wrapped Pork Loin

    Capacolla is another name for the Italian dry-cured meat known as coppa, which comes from the neck and shoulder of the pig. Chef Bloomfield appreciates the gentle aroma and delicate…

  • Moveable Feast

    Minty Spring Vegetable Sauté

    This buttery blend of seasonal vegetables can be eaten warm or at room temperature. Peeling fava beans can be labor intensive—check out our fava tips and step-by-step instructions to make…

  • Moveable Feast

    Staten Island, NY (208)

    Host Pete Evans visits various parts of New York City with chefs Seamus Mullen, owner of a handful of New York City restaurants, and April Bloomfield, the James Beard Award-winning best chef of New York City.