Executive Chef, Sylvain Harribey
Sylvain Harribey always goes back to his roots. The Executive Chef at Gaby at Sofitel New York, he credits his knowledge of precise French techniques as the basis for his success. This award-winning chef has recently added another accolade. He won first prize on “Chopped,” the competition among top chefs that was shown on the Food Network.
Born in Rouen, in the north of France, Sylvain was raised in Bordeaux, the renowned food and wine region. His fascination with food and cooking stems from an early age when he would join his mother in the kitchen and help her prepare a Sunday meal for friends or a festive holiday dinner for family. Working alongside her, the future chef knew he found his métier.
Sylvain enrolled in the Talence Hospitality School in Bordeaux where he earned a French culinary degree in 1990 which was followed by advanced training to learn the intricacies of specialized seafood preparation. Always looking to further his skills, Sylvain also attended the renowned Lenôtre in Paris where he perfected his baking skills.
From commis de cuisinetochef de partietosous chefand then executive chef, Sylvain has held positions of increasing responsibility at the finest restaurants in France and the United States. He also served briefly as sommelier at The Ritz in London.
For the past 11 years, Sylvain has been associated with Sofitel in France and in the United States. He became the Executive Chef at Sofitel Philadelphia and then assumed the role of Executive Chef at Gaby in Sofitel New York.
Sylvain received the AAA 4 Diamonds Award Chef and participated in the Gridiron Chef Award in Dallas for the James Beard Foundation. He has been interviewed on local television shows in New York and Philadelphia and one of his recipes was featured in the Philadelphia Inquirer.
Sylvain admits that being recognized for his culinary skills on “Chopped” was an honor. But more important to him was the fact that he daughter would be very proud.
“I cook with my heart – and my French heritage. But I like to be creative and challenge my skills. I look for new ways to refine classic French recipes and techniques. I try new combinations of ingredients, experiment with different culinary traditions and use the freshest products from local farms. I want everyone to enjoy the taste of every single item on the plate.”