He began his professional journey working with renowned chef Jean-Georges Vongerichten, eventually serving as his sous chef and later leading roles in acclaimed kitchens.

In 2003, Dufresne opened wd~50 on New York’s Lower East Side, where he became known for his boundary-pushing culinary techniques and scientific approach to food. After its closure in 2014, he continued exploring new formats, launching Alder, a more casual yet inventive eatery, and later Du’s Donuts & Coffee in Brooklyn, known for unique flavors and textures.

Most recently, Dufresne entered the world of pizza with Stretch Pizza, a project in collaboration with Breads Bakery in New York. With Stretch, he brings his signature creativity and precision to reimagine classic New York–style pizza. His thoughtful balance of technique and bold flavor has earned Stretch Pizza a reputation as one of the best pizzas in New York City.