Chef Sébastien Archambault favors straightforward preparations that let top-quality ingredients shine. His culinary journey began in childhood, helping his parents run their small restaurant, Crêpe Suzette, in Lubbock, Texas. When the family returned to Le Bugue, France, the blend of American and French influences shaped his approach to food and led him to study at a culinary school in Paris.
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Archambault refined his craft working alongside renowned chefs such as Guy Savoy, Alain Ducasse and his mentor Jean-François Rouquette. Those experiences took him to kitchens in Mexico, Corsica, Los Angeles and Washington, D.C., before he assumed the role of executive chef at The Back Room at One57, located in Park Hyatt New York.
The Back Room at One57 welcomes guests to a refined dining experience on the hotel’s third floor, where soft, contemporary décor and floor-to-ceiling windows create an elegant setting. Under wine director Tristan Prat-Vincent, the restaurant offers a thoughtfully curated wine list that includes rare Champagnes and sustainable, biodynamic selections. Pastry chef Scott Cioe contributes inventive desserts that complete menus centered on seafood and seasonal produce. Signature dishes range from grilled octopus and pork belly with a bean ragout to fried Brussels sprouts with lemon-chili and cranberry, alongside impressive seafood towers.
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Before joining Park Hyatt New York, Archambault made his mark at Washington, D.C.’s Blue Duck Tavern, where his work earned multiple accolades. His culinary philosophy—“fresh, seasonal, local”—was further shaped by his time in Los Angeles at L’Epicerie Market and RH Restaurant at the Andaz West Hollywood. Today he continues to expand his repertoire, balancing classic American dishes with contemporary techniques.
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 its mushrooms and game; spring for the first, vibrant vegetables.
Aside from your current position, what’s the best job you’ve ever had?
Working in Paris at La Cantine des Gourmets with Chef Jean-François Rouquette.
What’s the first meal you ever cooked?
At six I made apple pie at my parents’ restaurant. By eight I had my own station 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
hyatt.com