Executive Chef, Sebastien Archambault
A native Texan, born in Lubbock, Archambault’s culinary roots run deep, originating from his French family that has a strong love for cooking. His gastronomic passion started at an early age in Le Bugue, France, spending every weekend in the kitchen with his father in their family’s restaurant.
He furthered his culinary craft by attending and graduating from École Supérieure de Cuisine Française (ESCF) - FERRANDI Paris. During his training he worked at award-winning restaurants including Restaurant Les Bouquinistes, under the direction of Guy Savoy and at Restaurant Alain Ducasse. After graduation, Archambault met his mentor, Jean-Francois Rouquette, while working for him in Paris where Archambault started as a line cook, then advanced to sous chef. Years later, as co-chef of Restaurant Le Pirate, in Corsica, France, the restaurant was awarded one-star from the Michelin Guide. Archambault’s journeys have taken him to Mexico City as executive chef of Restaurant Champs-Elysee, to California where he served as executive chef at RH at Andaz West Hollywood and l’Epicerie Market, and to the northeast where he joined Park Hyatt as executive chef of Blue Duck Tavern in Washington D.C. and most recently executive chef of the renowned Park Hyatt in New York.
Appointed Executive Chef in March 2018, Archambault is proud to be a part of the Rosewood Mansion on Turtle Creek family. His classically trained French technique blends with a refined new American cuisine highlighted with regional ingredients and flavors. He oversees all culinary operations at Rosewood Mansion on Turtle Creek with emphasis on the iconic Mansion Restaurant. A proud heritage of exquisite dining will continue to evolve as executive chef Sebastien Archambault leads the restaurant’s talented culinary team to offer an inviting and authentic experience.