Sylvain Delpique has been named Executive Chef at The Carlyle, A Rosewood Hotel in New York City.

In his new role, Delpique will oversee all F&B outlets at The Carlyle, providing strategic direction to the property’s culinary team and its four dining establishments, including the Bemelmans Bar and Café Carlyle.

The chef joins the Upper East Side hotel from the ‘21’ Club in Manhattan, where he spent the last six years as Executive Chef. With 25 years of experience in the luxury restaurant and hospitality industry, Delpique has worked in some of the most celebrated restaurants in France, Connecticut and New York City.

Inspired at a young age to pursue a culinary career, the chef earned a degree at Challes-les-Eaux Culinary School, while working in some of the most acclaimed restaurants in France, including two-star Michelin restaurants Pierre Orsi in Lyon and Michel Chabran in Pont de L’Isère in Valence, France.

In 2001, Delpique made the move to the United States and accepted a position at the Union League Café in New Haven, Connecticut as a Chef de Partie. Within a year at the restaurant, he learned the skills needed to advance to a higher position, which landed him a role as Sous Chef at Restaurant Jean Louis in Greenwich, Connecticut.

From here, Delpique decided to move to New York City and accepted a position as Sous Chef at French bistro, Artisanal. Under restaurateur Terrance Brennan’s supervision, he prepared native dishes and refined his skills while adapting his own cooking style.

This larger role prepared him for his next position as Executive Chef at David Burke & Donatella, which re-launched later to become David Burke Townhouse. Impressing Burke with his creativity, Delpique was appointed Executive Chef of Burke’s Fishtail.

He then took a position as Chef de Cuisine at L’Escale in the Delamar Hotel in Greenwich. In 2014, he relocated back to the city to accept the role of Executive Chef at the ‘21’ Club in New York City and held this position until its closure last year.

“I am extremely honoured to join the culinary team at The Carlyle,” comments Delpique. “The hotel is such an iconic New York institution and I look forward to fully reopening all of the dining outlets, especially after such a challenging year. I am excited about creating new signature dishes for The Carlyle but also keeping the classics that our regulars know and love.”