Food & Beverage

Chef Sylvain began his Hyatt career at Hyatt Regency New Orleans in May 2014 as their Chef de Cuisine for Restaurants, which he held for 4 years before being promoted to Chef de Cuisine for Banquets in January 2018. He received another promotion to his most recent role of Executive Sous Chef at the end of 2018. Prior to joining Hyatt he worked for various restaurants in and around Washington D.C. as well as a few hotels in France. He joins us with several years of Culinary experience and has a Bachelors degree in Culinary Arts from Lycee Insitute Marie-Curie, St. Jean du Gard, France. He is trilingual, speaking comfortably in French, English, and Spanish.

As Executive Chef, he is responsible for overseeing all aspects of the Culinary Division. As a Leadership Committee member he is tasked with advancing care for our colleagues through specific leadership behaviors.