Park Hyatt Washington & Blue Duck Tavern Executive Chef Sebastien Archambault is a French-trained chef who has worked under such luminaries as Alain Ducasse, John-Francois Rouquette, and Guy Savoy.
Sebastien was born in Lubbock, Texas, where his parents owned and operated a small restaurant, Crepe Suzette, before returning to their home in Le Bugue, France. It was here Sebastien developed his love of food while working in his family's restaurant, which then ultimately led him to attend culinary school in Paris. In 2000, he graduated from the two-year French cooking and hospitality program of ESCF - Ferrandi. During his culinary training, he also worked at award-winning restaurants including Restaurant Les Bouquinistes, under the direction of Guy Savoy, and at Restaurant Alain Ducasse.
Then, from 2000 to 2003, Sebastien worked in Paris for Jean-Francois Rouquette, Executive Chef of Park Hyatt Paris-Vendome, at Restaurant la Cantine des Gourmets, starting as a line cook and then moving up to sous chef. Rouquette became an important mentor for Sebastien, guiding him to accept a position as executive chef at Restaurant Champs-Elysees in Mexico, where he remained for two years, quickly learning Spanish to excel in his new location. From 2005 to 2008, Sebastien relocated to Corsica, working first at Restaurant Le Pirate, which earned one Michelin star during his tenure, before going on to launch his own chef consulting business with his wife, assisting restaurants in both Paris and Corsica.
Jean-Francois Rouquette next recommended a move to Los Angeles, California for Sebastien in 2008, to serves as the executive chef of the Andaz West Hollywood hotel and its RH Restaurant. At RH, Sebastien's mantra was "fresh, seasonal and local." He worked closely with local farmers, fishermen and purveyors to create simple, expertly prepared seasonal "market to table" cuisine. It was here that he met Executive Chef Brian McBride of the Park Hyatt Washington, who assisted Sebastien with the opening of RH. McBride realized Park Hyatt Washington & Blue Duck Tavern's farm-to-table, sustainability approach as an excellent fit for RH, which led to similarities in both kitchens.
In March 2011, Sebastien accepted an opportunity to be the executive chef and partner in a new concept restaurant and store in Los Angeles, L'Epicerie Market, where he remained until December. When McBride decided to leave Park Hyatt Washington, Sebastien immediately came to mind for carrying out Blue Duck Tavern's mission.
