Anthony Bourdain net worth is $9 Million. Also know about Anthony Bourdain bio, salary, height, age weight, relationship and more …

Anthony Bourdain Wiki Biography

Anthony Michael Bourdain was born on 25th June 1956, in New York City, USA, and was a television personality, a chef and author, probably best known for hosting the travel and food shows “Anthony Bourdain: No Reservations” (2005 – 2012) and “The Layover” (2011 – 2013) on Travel channel, as well as “Anthony Bourdain: Parts Unknown” (2013 – 2018) on CNN. He was the author of the bestseller “Kitchen Confidential: Adventures in the Culinary Underbelly” (2000). He passed away in 2018.

Was Anthony Bourdain rich? His net worth was an estimated $9 million, with the main sources of his wealth being cooking and writing, as well as hosting various television shows.

Anthony Bourdain was raised in Leonia, New Jersey, and was educated at the Dwight-Englewood School, then in 1973 he entered Vassar College. While studying there he worked at seafood restaurants to discover that his career path was in cooking, so he dropped out of Vassar College and began studying at the Culinary Institute of America. After graduation, he worked in a number of restaurants, starting from positions in the kitchen and  eventually working as an executive chef at luxurious restaurants located in Manhattan, Washington D.C., Miami (USA) and Tokyo (Japan). This rise in ability and status assisted his net worth considerably.

As an author, Anthony Bourdain published both fiction and non-fiction books. He debuted with the fiction book “Bone in the Throat” (1995), however, as an author he became particularly well-known after publishing “Kitchen Confidential: Adventures in the Culinary Underbelly” in 2000, which was non-fiction and so successful that he was named Food Writer of the Year by Bon Appetit magazine in 2001. Other popular books written by Bourdain are “A Cook’s Tour: In Search of the Perfect Meal” (2001), “The Nasty Bits” (2006), “No Reservations: Around the World on an Empty Stomach” (2007), and “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook” (2010). It is important to mention the fact that the British Guild of Food Writers named “A Cook’s Tour” the Food Book of the Year in 2001. Of course, the success of these publications contributed significantly to his net worth.

Furthermore, Anthony Bourdain’s programs on television received a number of nominations and won awards, too. “Anthony Bourdain: No Reservations” (2005 – 2012) was nominated for an Emmy Award in 2007, and the same program won two Creative Arts Emmy Awards for Outstanding Cinematography for Nonfiction Programming in 2009 and 2011, as well as Critics’ Choice Award for the Best Reality Series in 2012. Another show – “Anthony Bourdain: Parts Unknown” (2013 – 2018) – won two Emmy Awards for Outstanding Informational Series in 2013 and 2014, as well as a Peabody Award in 2014. All these programs helped Bourdain’s net worth to increase, too.

In culinary society, Bourdain was regarded as a non-traditional personality, presenting a different view of cooking and life in general. Anthony Bourdain was an inductee onto tjhe list of Who’s Who of Food and Beverage in America by the James Beard Foundation in 2008. In 2010, an Honorary CLIO Award was given to Bourdain for encouraging people to think differently, and try to change the world.

Anthony Bourdain was married twice; in 1980, he married Nancy Putkoski, but they divorced after spending almost 20 years together. In 2007, he married Ottavia Busia, and with her he fathered a daughter. Anthony died on 7 June 2018, apparently by suicide, while in Strasbourg, France where he was shooting “Anthony Bourdain: Parts Unknown”.

IMDB Wikipedia $9 Million 1956 6 ft 3 in (1.93 m) Actor Anthony Bourdain Anthony Bourdain Net Worth. A Cook’s Tour Anthony Bourdain: No Reservations Anthony Michael Bourdain Ariane Bourdain Author Bizarre Foods with Andrew Zimmern Blade Runner Celebrity chef Celebrity Chefs Chef Chef Anthony Bourdain Christopher Bourdain Culinary art Floor plan Food and drink Google Hudson River June 25 Kitchen Con: Writing on the Restaurant Racket Kitchen Confidential Medium Raw Nancy Putkoski Nancy Putkoski (m. 1985–2005) New Jersey New York New York City Ottavia Busia Ottavia Busia (m. 2007) Pier 57 Screenwriter Singapore Television Television in the United States Television Producer The Culinary Institute of America The Layover The Nasty Bits Tokyo Tony Tony Bourdain Travel Channel TV chef TV Personality United Kingdom United States United States of America Writer

Anthony Bourdain Quick Info

Anthony Bourdain Trademarks

1. Liberal use of swear words and sexual innuendo when describing food

Anthony Bourdain Quotes

• 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.
• 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.
• 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.
• I believe taking your child to McDonald’s should be considered grounds for having your parental rights revoked.
• 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.
• [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.
• I’m pretty sure that every time Guy Fieri puts barbecue pork inside a nori roll, an angel dies.
• 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.
• 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.
• 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.
• If you’re comforting yourself with the dictum “Never trust a thin chef,” don’t. Because no stupider thing has ever been said.
• 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.
• 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.
• 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
• 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.
• 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.
• 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
• When Tony gets hungry, things die.

Anthony Bourdain Important Facts

• He was nominated for the 2016 New Jersey Hall of Fame in the Arts and Letters category.
• His mother was of Ukrainian Jewish and Austrian Jewish descent, and his father was of French ancestry.
• Older brother of Christopher Bourdain.
• 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.
• He and Ottavia Bourdain welcomed their first child, a girl named Ariane Bourdain, on April 9, 2007. She weighed 7 lbs. 9 oz.
• 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 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.
• Les Halles owner Jose Meirelles initially wanted Tony to go by the French version of his name, Antoine-Michel, much to Tony’s protests.

Anthony Bourdain Filmography

Anthony Bourdain Awards