Sébastien Baud

Sebastien Baud grew up on the Atlantic Coast of France and comes from a family of fishermen. From a very young age, he and his father would sell the catch of the day to local restaurants and Sebastien started developing his cooking skills at home under the supervision of his mother. At age ten, he decided that he would become a professional Chef. He graduated from La Rochelle Culinary School and had the opportunity to learn from knowledgeable Chefs who taught him many secrets in the Arts of French Cuisine. After stints at a Michelin-starred restaurant, at Le Trumilou restaurant and at the Skeffington Arms Hotel in Galway, Ireland, Chef Baud decided it was time for him to move to New York City. His first job there was at the Wiltwyck Country Club in Kingston, NY. During that time, he won a pastry contest sponsored by the Culinary Institute of America. After a year and a half in Kingston, he went on to work as an Executive Sous-Chef at La Goulue, a popular New York restaurant frequented by celebrities who enjoyed French cuisine. Chef Baud is a member of the Société Culinaire Philantropique of New York (2009), of the Maîtres Cuisiniers de France (2016) and has received the Silver Medal of the Académie Culinaire de France (2018). He was awarded the Medal of Chevalier du Mérite Agricole by the French Government. He is also the President of the Académie Culinaire de France / USA & Canada Delegation He has been the Executive Chef at the French Consulate in New York, NY since 2012.