Alain Sailhac - Culinary Background

Culinary Background

Sailhac, born in France, began his culinary career at age 14, working as an apprentice at the Capion restaurant in his small hometown of Millau, France. He worked in Paris, Corfu, Rhodes and Guadeloupe before becoming sous chef at the Michelin Guide two-star Château de Larraldia. In New York City beginning in 1965, Sailhac established himself as chef de cuisine at Le Mistral and Le Manoir. Stints at several Paris hotels and restaurants and as executive chef at l’Hôtel Royal in New Caledonia and at Le Perroquet in Chicago followed.

In 1974, Sailhac worked at Le Cygne, which during his tenure, in 1977, received the coveted four stars from The New York Times. He served as executive chef from 1978 through 1986 at the legendary Le Cirque restaurant on Manhattan’s Upper West Side, earning three stars in 1984 from The New York Times. Sailhac also was executive chef at the 21 Club, culinary director at the Plaza Hotel and a consultant to the Regency Hotel. In 1991, Sailhac joined The French Culinary Institute as Dean of Culinary Studies and today is Executive Vice President and Dean Emeritus.