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.
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.
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
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
I imagine that when writer Hans Christian Andersen mused, “Life itself is the most wonderful fairy tale,” he was standing at the edge of Copenhagen’s historic Tivoli Gardens, one of his favorite haunts, enlivened by the swirl of human happiness that surrounded him: children laughing; carousels spinning; games of chance played for prizes; lovers holding hands; hungry people whispering over sweets, hot drinks, beer and towering, open-faced smørrebrød, Denmark’s quintessential sandwich. That fairy tale lives on today at the second-oldest amusement park in the world, a spectacle of folly architecture, bakeries, gardens, rides, restaurants, puppet shows and joy ... and which also happens to be one of the city’s most storied places to convene for business.
The restored Park Hyatt Toronto reopened its doors, bringing luxury, sophistication and glamour alongside a nod to the hotel’s Canadian heritage. Alessandro Munge of Studio Munge collaborated on the hotel’s refresh, drawing inspiration from Canada’s seasons and natural landscapes.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
I recently dined at Irwin’s in Philadelphia. The restaurant is located on the rooftop of the Bok Building, a former school turned collective of small businesses, non-profits, artist workshops, a bar and restaurant. I previously visited Bok for the bar and yoga classes, and I was excited to experience the restaurant.
Cathay Pacific reaffirms its commitment to reaching net-zero carbon emissions by 2050 with a pledge to use Sustainable Aviation Fuel for 10 percent of its total fuel consumption by 2030. The airline has made pioneering efforts in supporting SAF development for more than 10 years.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.