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2010 TOP 5 RISING
CHEFS IN THE U.S.
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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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Try these whiskey cocktails inspired by Beyoncé's Cowboy Carter album.
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This cashew aioli recipe gets a kick with bourbon.
Get the recipe.
Over the years, we have been electing restaurants to be on GAYOT's Yearly Restaurant Awards.Check the list.
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