With nearly 25 years of experience in the luxury restaurant and hospitality industry, Sylvain Delpique has joined The Carlyle, A Rosewood Hotel as executive chef. He will oversee all culinary aspects of the legendary Upper East Side hotel, including the famed Bemelmans Bar and celebrated Café Carlyle. 

Delpique joins The Carlyle from the renowned ‘21’ Club, where he spent the last six years as executive chef.  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. Within a year at the restaurant, he learned the skills needed to advance to a higher position, which landed him a role as sous chef at Restaurant Jean Louis in Greenwich, Connecticut.

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 recent closure last year. 

“I am extremely honoured to join the culinary team at The Carlyle,” says Delpique. “The hotel is such an iconic New York institution and I look forward to fully reopening all of the dining outlets, especially after such a challenging year. I am excited about creating new signature dishes for The Carlyle but also keeping the classics that our regulars know and love,” added Delpique.

The Carlyle’s dining outlets remain closed until further notice. This includes The Carlyle Restaurant, The Gallery, Bemelmans Bar, Café Carlyle and In Room Dining. However, the hotel looks forward to announcing their reopening as soon as possible.

Chef Profiles, Industry News