Chef April Bloomfield is the executive chef and co-owner of New York City’s The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar and Salvation Taco as well as Tosca Cafe in San Francisco, opening this fall.
Her culinary education began at Birmingham College in her hometown of Birmingham, England and she furthered the advancement of her skills working in various kitchens throughout London and Northern Ireland. It was under the direction of Ruth Rogers and the late Rose Gray at The River Café in London that Bloomfield began to appreciate the beauty and simplicity of food, and recognize her aptitude for the craft. Before moving to New York, she set out to immerse herself in the American food culture, and in doing so spent the summer of 2003 at the iconic Chez Panisse in Berkeley, California.
In February 2004, she opened The Spotted Pig with business partner Ken Friedman. The gastropub has earned one star from the Michelin Guide for nine consecutive years, and since 2010, April & Ken’s The Breslin Bar & Dining Room has also earned a star in the esteemed guidebook.
April’s first cookbook, A Girl and Her Pig, published by Ecco in 2012 shares her stories explores the honesty and innovation of her recipes inspired by her English roots and Italian influences and reflect her passion and spirit for all things culinary.