FX Excursions

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Chef Sebastien Archambault, Park Hyatt New York, The Back Room at One57

by Kimberly Krol

Aug 1, 2015
2015

Chef Sebastien Archambault believes in simple preparations highlighted by the best ingredients. He’s been developing his culinary acumen since a young age, working with his parents in their small restaurant, Crêpe Suzette, in Lubbock, Texas. Eventually, the family returned to Le Bugue, France, where the influences of his birth and upbringing in America and France led Archambault to develop a passion for food, which he pursued at culinary school in Paris.

Park Hyatt New York

© Park Hyatt New York

Studying and working under legends including Guy Savoy, Alain Ducasse and Jean-François Rouquette (his mentor) shaped his journey, taking him to kitchens in Mexico; Corsica; Los Angeles; and Washington, D.C., before bringing him to head up Park Hyatt New York’s The Back Room at One57.

Located in the signature Park Hyatt New York, The Back Room at One57 invites diners to enjoy decadent food, drink and dessert amid softly hued and modern décor, with floor-to-ceiling windows on the hotel’s third floor. Under wine director Tristan Prat-Vincent the restaurant boasts rare bottles of Champagnes and wines as well as sustainable, biodynamic offerings. Inventive desserts by pastry chef Scott Cioe also accompany the seafood-focused, seasonally inspired menus of Archambault. Mouthwatering menu items include grilled octopus and pork belly with bean ragout, fried Brussels sprouts with lemon-chili and cranberry, and decadent seafood towers.

Park Hyatt New York

© Park Hyatt New York

Archambault came to New York City from Washington, D.C.’s celebrated Blue Duck Tavern, where he won several awards. His mantra, “fresh, seasonal, local,” blossomed during his time in Los Angeles at L’Epicerie Market and Andaz West Hollywood Hotel’s RH Restaurant. Today, Archambault continues to build his repertoire of American dishes and modern classics.

What three go-to ingredients are always in your home kitchen?
Butter, tomatoes and garlic

What’s your favorite season for cooking, and why?
Fall for the mushrooms and the game; spring for the beautiful, tasty, first vegetables

Aside from your current position, what’s the best job you’ve ever had?
Working in Paris in a restaurant called La Cantine des Gourmets with my mentor, Chef Jean- François Rouquette

What’s the first meal you ever cooked?
I was 6 years old doing apple pie at my parents’ restaurant. I got my own station at 8 years old, making frog legs!

What are your first thoughts when you hear “farm-to-table”?
Taste, freshness, authenticity and respect

The Back Room at One57

Park Hyatt New York
153 W. 57th St.
New York, NY 10019
tel 646 774 1277
hyatt.com

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