As one of the world’s most celebrated chefs, Anthony Bourdain left his many admirers reeling when he passed away during a visit to France. But while the 61-year-old’s tragic death posed many questions, the release of his toxicology report ensured that at least one of those queries has been answered. Here’s a look at the star’s eventful life and its desperate end.
Born in New York in 1956 to a record company executive father and journalist mother, Anthony Bourdain largely grew up in New Jersey. And the future chef developed his passion for food while young, during a trip to France with his family. He later landed a job in a seafood restaurant while studying at New York’s Vassar College and went on to earn a place at The Culinary Institute of America.
Following his graduation, Bourdain entered the trade and ended up in charge of numerous New York City kitchens, such as One Fifth Avenue, Sullivan’s and the Supper Club. Then, in the late 1990s, Manhattan’s Brasserie Les Halles appointed Bourdain as executive chef. He continued to enjoy a close working relationship with the establishment until its final service in 2017.