Bernard de Villèle, general director of The St. Regis Mexico City, announced the appointment of Chef Sylvain Desbois as executive chef.
Chef Desbois, who most recently served as executive chef at The St. Regis Punta Mita Resort, boasts more than ten years of culinary experience. In his new role, Chef Desbois will oversee the hotel’s food and beverage operations including the Diana Restaurant, King Cole Bar, private dining, banquets, and the upcoming Krug Room, which is scheduled to debut in spring 2015.
“We are incredibly fortunate to welcome Sylvain to lead the The St. Regis Mexico City’s exquisite culinary team,” says de Villèle. “As an expert in both gastronomies, Sylvain will expertly blend his classic French training with contemporary and sophisticated Mexican fare, the only two cuisines in the world designated by UNESCO as Intangible Heritage of Humanity.”
Since 2008, Chef Desbois served as executive chef at The St. Regis Punta Mita Resort, including the property’s AAA Five Diamond rated signature fine dining restaurant, Carolina. During his tenure, Chef Desbois helped launch the annual Punta Mita Gourmet & Golf Classic, a legendary signature destination event that draws hundreds of guests and culinary enthusiasts each spring.
Prior to joining St. Regis Hotels & Resorts, he served as chef at Hotel Fiesta Americana Grand Coral Beach in Cancun. Desbois received his diploma from the Université Sainte-Anne School of Tourism in France.
“As executive chef of this esteemed hotel, I look forward to further exploring my love of Mexico and continuing my discovery of this country’s abundance of epicurean delights through the property’s celebrated culinary program, “ says Chef Desbois. “I am honored to lead such a talented group of professionals and am eager to develop unique gastronomic adventures for our guests, including the forthcoming Chef’s Table by Krug.”
This September, Diana Restaurant will invite internationally-renowned chefs to create and present a weekly tasting menu. In his role, Chef Desbois will collaborate with each chef on a menu indicative of the city’s evolving epicurean scene.