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
Step right up to the greatest show on Earth as FXExpress Publications, Global Traveler, trazeetravel.com and whereverfamily.com celebrate their 2020 award winners! Join the big top on Dec. 14 as we virtually award the winners of the 17th annual GT Tested Reader Survey awards, including the Airline and Hotel of the Year; the 17th annual Wines on the Wing Airline Wine Survey; the eighth annual Leisure Lifestyle Awards; the sixth annual The Trazees; and the third annual Wherever Awards.
I had just taken off my sandals, stepping onto the white-sand beach for a late-morning walk to a secluded spot I heard about from a front desk clerk, when I glanced down and saw the time on my phone. It had just turned 11 a.m., which meant it was only 7 am back home, the perfect time to call and say good morning to by husband before he left for work. Not quite ready to head back to my room, I decided I’d test the WiFi signal and made the call as I continued walking toward the shoreline.
San Antonio celebrated 300 years of progress in May 2018. With a clear vision following that anniversary year, the Texan city set its sights firmly on 300 more. While commemorating this milestone, the city underwent a major overhaul to prepare for the next phase in its history.
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When you think of a relaxing spa day, mountains, rivers and view of gorgeous landscapes pop in your head; a place to get away from the hustle and bustle of any city’s booming music and honking taxis. SoJo Spa Club and Hotel gives you the relaxing feeling of being away while still staying close to the busy center of Manhattan.
Dance the night away with Grand Hotel’s Ballroom Dance offer, available May 16–18. Dancers of all skill levels will experience a diverse range of ballroom dance styles, alongside daily breakfast and dinner, a welcome reception and complimentary golf green fees.
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