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2010 TOP 5 RISING CHEFS IN THE U.S.
Sylvain Delpique

Chef Sylvain Delpique David Burke Townhouse

French-born Sylvain Delpique has worked side-by-side with David Burke for more than three years at his eponymous restaurant. The emphasis is on seasonal modern American fare, with a special focus on tasting menus. Delpique earned his degree at Rhone-Alps-region cooking school Challes-les-Eaux. His resume highlights include time during culinary school at restaurants Pierre Orsi in Lyon and Michel Chabran in Pont de l’Isère, France. In 2000, he moved to Connecticut to work at Union League Café (as chef de partie) in New Haven, then to Restaurant Jean-Louis (as sous chef) in Greenwich. His next move was to Artisanal French bistro in New York City, before landing his present gig as David Burke’s second in command.

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The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.

RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.

VEGETARIAN FOODWith GAYOT's lists of the Best Vegetarian-Friendly Restaurants, you can discover where to find the best meatless meals.