Alain Sailhac
Encyclopedia
Alain Sailhac, born in Millau, France is an internationally recognized French chef
working in New York City where he holds the position of Executive Vice President and Dean Emeritus at The French Culinary Institute
. Sailhac earned the first ever four star rating from The New York Times
while at Le Cygne
in 1977. He went on to be a chef at Le Cirque
, the 21 Club
and the Plaza Hotel
.
, 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 Deam Emeritus.
He received the coveted Silver Spoon Award with his wife Arlene Feltman Sailhac from Food Arts magazine in 2003. Also that year, he was the recipient of the 2003 James Beard Foundation
"Who's Who of Food and Beverage in America. Sailhac also was the Chevalier du Mérite Agricole
and in 2004, he was presented France's Ordre National du Mérite
.
Chef Sailhac is a member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the Société Culinaire Philanthropique.
On 13 May 2010 Sailhac, along with other chefs from The French Culinary Institute, Jacques Pepin
, Jacques Torres
and André Soltner
, prepared a $30,000-per-couple dinner for President Barack Obama
’s fund-raiser for the Democratic Congressional Campaign Committee
at Manhattan’s St. Regis Hotel.
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
working in New York City where he holds the position of Executive Vice President and Dean Emeritus at The French Culinary Institute
French Culinary Institute
The French Culinary Institute , also known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California....
. Sailhac earned the first ever four star rating from The New York Times
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
while at Le Cygne
Le Cygne
Le Cygne is a scholarly journal, published once a year, in April, by the International Marie de France Society.It is included in the Modern Language Association International Bibliography database....
in 1977. He went on to be a chef at Le Cirque
Le Cirque
Le Cirque is a French restaurant in Manhattan owned and operated by Sirio Maccioni. It first opened at the Mayfair Hotel in 1974. It closed and reopened as Le Cirque 2000 at the Palace Hotel in 1997. The latest installation of Le Cirque opened in 2006 in the Bloomberg Tower building at One Beacon...
, the 21 Club
21 Club
The 21 Club, often simply 21, is a restaurant and former prohibition-era speakeasy, located at 21 West 52nd Street in New York City.-Environment:...
and the Plaza Hotel
Plaza Hotel
The Plaza Hotel in New York City is a landmark 20-story luxury hotel with a height of and length of that occupies the west side of Grand Army Plaza, from which it derives its name, and extends along Central Park South in Manhattan. Fifth Avenue extends along the east side of Grand Army Plaza...
.
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, CorfuCorfu
Corfu is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands, and, including its small satellite islands, forms the edge of the northwestern frontier of Greece. The island is part of the Corfu regional unit, and is administered as a single municipality. The...
, Rhodes
Rhodes
Rhodes is an island in Greece, located in the eastern Aegean Sea. It is the largest of the Dodecanese islands in terms of both land area and population, with a population of 117,007, and also the island group's historical capital. Administratively the island forms a separate municipality within...
and Guadeloupe
Guadeloupe
Guadeloupe is an archipelago located in the Leeward Islands, in the Lesser Antilles, with a land area of 1,628 square kilometres and a population of 400,000. It is the first overseas region of France, consisting of a single overseas department. As with the other overseas departments, Guadeloupe...
before becoming sous chef at the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
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
The New York Times
The New York Times is an American daily newspaper founded and continuously published in New York City since 1851. The New York Times has won 106 Pulitzer Prizes, the most of any news organization...
. He served as executive chef from 1978 through 1986 at the legendary Le Cirque
Le Cirque
Le Cirque is a French restaurant in Manhattan owned and operated by Sirio Maccioni. It first opened at the Mayfair Hotel in 1974. It closed and reopened as Le Cirque 2000 at the Palace Hotel in 1997. The latest installation of Le Cirque opened in 2006 in the Bloomberg Tower building at One Beacon...
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
21 Club
The 21 Club, often simply 21, is a restaurant and former prohibition-era speakeasy, located at 21 West 52nd Street in New York City.-Environment:...
, culinary director at the Plaza Hotel
Plaza Hotel
The Plaza Hotel in New York City is a landmark 20-story luxury hotel with a height of and length of that occupies the west side of Grand Army Plaza, from which it derives its name, and extends along Central Park South in Manhattan. Fifth Avenue extends along the east side of Grand Army Plaza...
and a consultant to the Regency Hotel
Regency Hotel
Regency Hotel may refer to many hotels:* Regency Hotel , Colorado, USA*Regency Hotel , Tunisia...
. In 1991, Sailhac joined The French Culinary Institute
French Culinary Institute
The French Culinary Institute , also known as The International Culinary Center has locations in SoHo, New York City and in the San Francisco Bay Area of California....
as Dean of Culinary Studies and today is Executive Vice President and Deam Emeritus.
Achievements
In 1997, Sailhac received the Silver Toque after he was named Chef of the Year by the Maîtres Cusiniers de France (Master Chefs of France), an award that places him among the world’s outstanding culinary artists.He received the coveted Silver Spoon Award with his wife Arlene Feltman Sailhac from Food Arts magazine in 2003. Also that year, he was the recipient of the 2003 James Beard Foundation
James Beard Foundation
The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and...
"Who's Who of Food and Beverage in America. Sailhac also was the Chevalier du Mérite Agricole
Mérite agricole
The Ordre National du Mérite Agricole is an order of merit established in France on 7 July 1883 by Minister of Agriculture Jules Méline to reward services to agriculture...
and in 2004, he was presented France's Ordre National du Mérite
Ordre National du Mérite
The Ordre national du Mérite is an Order of State awarded by the President of the French Republic. It was founded on 3 December 1963 by President Charles de Gaulle...
.
Chef Sailhac is a member of numerous prestigious culinary organizations, including the Maîtres Cuisiniers de France and the Société Culinaire Philanthropique.
On 13 May 2010 Sailhac, along with other chefs from The French Culinary Institute, Jacques Pepin
Jacques Pépin
Jacques Pépin is an internationally recognized French chef, television personality, and author working in the United States. Born in Bourg-en-Bresse, Lyon in France, Pepin was raised by a father and mother who jointly owned a restaurant, where he later credited the start of his love for food. He...
, Jacques Torres
Jacques Torres
Jacques Torres, known as “Mr. Chocolate,” is a master pastry chef. Torres is a prominent member of the FCI community, leading the Pastry Arts as well as holding pastry demonstrations.- Biography :...
and André Soltner
André Soltner
André Soltner is an internationally recognized French chef and author working in the United States.- Background :...
, prepared a $30,000-per-couple dinner for President Barack Obama
Barack Obama
Barack Hussein Obama II is the 44th and current President of the United States. He is the first African American to hold the office. Obama previously served as a United States Senator from Illinois, from January 2005 until he resigned following his victory in the 2008 presidential election.Born in...
’s fund-raiser for the Democratic Congressional Campaign Committee
Democratic Congressional Campaign Committee
The Democratic Congressional Campaign Committee is the Democratic Hill committee for the United States House of Representatives, working to elect Democrats to that body. They play a critical role in recruiting candidates, raising funds, and organizing races in districts that are expected to yield...
at Manhattan’s St. Regis Hotel.