Chef Sylvain Delpique of Fishtail by David Burke - Biography

New York, NY

January 2012

Growing up in Albertville, France, Chef Sylvain Delpique was inspired to pursue a culinary career by his father, an excellent home cook. He earned his degree at Challes-les-Eaux culinary school in the Rhone-Alps region. While in school, Delpique honed his skills in the kitchens of some of France’s best restaurants including two-star Michelin restaurants, Pierre Orsi in Lyon and Michel Chabran in Pont de L’Isère. Under the tutelage of Chef Orsi, he learned the techniques used in creating the menu’s light seafood dishes, while his time at Chabran allowed him to explore a menu that reflected a focus on seasonality and fresh produce.

After graduating in 2000, Delpique moved to the United States to take on the position of chef de partie at Union League Café in New Haven, Connecticut. While there, he learned to blend the best of French classical tradition with a more contemporary approach to flavors, textures, and the freshest local and organic ingredients. Delpique next moved to Restaurant Jean-Louis in Greenwich, Connecticut and was promoted to sous chef in just one year. Seeking an even bigger stage, he moved to New York City to take on his native cuisine at the highly acclaimed French bistro Artisanal. As sous chef, Delpique refined his expertise and began forming his own culinary style under the guidance of Chef-Proprietor Terrance Brennan.

Delpique spent two years at Artisanal before he found a home at David Burke Townhouse on Manhattan’s Upper East Side, where he helped earn the restaurant’s reputation as a destination for clever and modern American fare. Impressed by Delpique’s enthusiasm and creativity, Burke offered him the position of chef de cuisine at Fishtail. As Burke’s right-hand-man, Delpique combines his talent and the best ingredients possible to uphold Fishtail’s innovative, sustainable seafood menu while embracing Burke’s signature whimsical style.