Sylvain Delpique

 Sylvain Delpique 

Executive Chef 

The Carlyle, A Rosewood Hotel 

In April 2021, Sylvain Delpique joined The Carlyle, A Rosewood as executive chef with nearly 25 years of experience in the luxury restaurant and hospitality industry. Inspired at a young age to pursue a culinary career, he earned a degree at Challes-les-Eaux Culinary School, while working in some of the most celebrated restaurants in France, including two-star Michelin restaurants Pierre Orsi in Lyon and Michel Chabran in Pont de L’Isère in Valence, France. In 2001, Delpique decided to make the move to the U.S. and accepted a position at the Union League Café in New Haven, Connecticut as a chef de partie. Knowing he was ready for a bigger challenge, Delpique decided to move to New York City and accepted a position as sous chef at French bistro, Artisanal. Under restaurateur Terrance Brennan’s supervision, he was able to prepare his native dishes and learned to further refine his skills while adapting his own cooking style. This larger role prepared him for his next position as executive chef at David Burke & Donatella, which re-launched later to become David Burke Townhouse. Impressing Burke with his creativity and drive, Delpique was appointed executive chef of Burke’s Fishtail. He then took a position as chef de cuisine at the elegant L’Escale in the Delamar Hotel in Greenwich. In 2014, he relocated back to the city to accept the role of executive chef at the iconic ‘21’ Club in New York City and held this position until its closure in 2020. Delpique oversees all culinary aspects of the legendary Upper East Side hotel, including the famed Bemelmans Bar and the new restaurant set to debut in Fall 2021, Dowling’s at The Carlyle.

READ LESS