Sylvain Delpique

The Climb

Sylvain Delpique’s early training was built on four years at Challes-les-Eaux Culinary School, where the standards of the line were set before he entered service. That foundation carried into his first professional post as a prep cook at Cruise ship around Lac D'Annecy in Lac D'Annecy, France, where the work is defined by repetition, timing, and the discipline of staying useful before a plate leaves the kitchen. In 2000, the step up to Chef de partie at Union League Café in New Haven, Connecticut, USA placed Sylvain Delpique on a more demanding section of the line. The next move, to sous chef at Restaurant Jean Louis in Greenwich, Connecticut, USA in 2002, required broader control of the kitchen. By 2004, at Artisanal in New York City, New York, USA, the same role carried into a faster market, where execution has to hold under pressure. By 2006, Executive Chef at David Burke & Donatella in New York City, New York, USA put Sylvain Delpique in a leadership seat. That was followed by Executive Chef at Fishtail in New York City, New York, USA in 2010 and Head Chef at L’Escale in Greenwich, Connecticut, USA in 2012. The longest stretch came as Executive Chef at 21 Club in New York, New York, USA from 2014–2021, before moving to Executive Chef of Dowling's at The Carlyle (since 2021), a post that reflects years spent in kitchens where consistency matters as much as pace.

Today

At Dowling's at The Carlyle, Steak Diane is one of Sylvain Delpique’s signature expressions, flambéed tableside with Cognac. It is a classic service dish that depends on control at the final moment: heat, timing, and a finish that belongs to the room as much as the pass.

Signature

Sylvain's signature dishes include Venison Wellington, Dowling's Ice Cream Sundae, Steak Diane, Truffle Eggs Benedict, and Brioche French Toast. Taken together, they point to a chef working across the range of classic dining service: savory and sweet, composed plates and richer finishers, dishes that rely on structure rather than excess. The throughline is control, with each item landing in a familiar register that still has to be executed cleanly.

In Their Words “I did, I went to Challes-les-Eaux Culinary School, I did four years, it’s equivalent to a Bac Pro.”

Recognition

Sylvain's honors include Maître Cuisinier de France.