MEXICO CITY (February 23, 2015) – Mr. Bernard de Villèle, general director of The St. Regis Mexico City, the country’s most exclusive cosmopolitan address for unparalleled luxury and bespoke service, is pleased to announce the appointment of Chef Sylvain Desbois as executive chef beginning February 9, 2015. Chef Desbois, who most recently served as executive chef at The St. Regis Punta Mita Resort, boasts more than ten years of culinary experience. In his new role, Chef Desbois will oversee the hotel’s food and beverage operations, including Diana Restaurant, King Cole Bar, private dining, banquets, and the upcoming Krug Room, which is scheduled to debut in spring 2015.
“We are incredibly fortunate to welcome Sylvain to lead the The St. Regis Mexico City’s exquisite culinary team,” says de Villèle. “2015 marks the year of gourmet experiences that will enlighten the senses of our guests, and we are confident that Chef Sylvain’s extensive knowledge and experience will enhance the hotel’s standard of epicurean excellence, while guiding our guests on a new culinary journey. As an expert in both gastronomies, Sylvain will expertly blend his classic French training with contemporary and sophisticated Mexican fare, the only two cuisines in the world designated by UNESCO as Intangible Heritage of Humanity.”
Since 2008, Chef Desbois served as executive chef at The St. Regis Punta Mita Resort, including the property’s AAA Five Diamond rated signature fine dining restaurant, Carolina. During his glorious tenure at The St. Regis Punta Mita Resort, Chef Desbois helped to launch the annual Punta Mita Gourmet & Golf Classic, a legendary signature destination event that draws hundreds of guests and culinary enthusiasts each spring. Prior to joining St. Regis Hotels & Resorts, he served as chef at Hotel Fiesta Americana Grand Coral Beach in Cancun. From 2000 to 2004, Chef Desbois honed his craft as at the renowned Michelin two-star restaurant Epicure at Hotel Le Bristol in Paris. Previously, Chef Desbois held a top culinary position at Bernard Louiseau’s La Côte d’Or, which earned three Michelin stars. Desbois received his diploma from the Université Sainte-Anne School of Tourism in France.
“I am thrilled to join the award-winning team at The St. Regis Mexico City, known for excellence across all categories,” says Chef Desbois. “As executive chef of this esteemed hotel, I look forward to further exploring my love of Mexico and continuing my discovery of this country’s abundance of epicurean delights through the property’s celebrated culinary program. I am honored to lead such a talented group of professionals and am eager to develop unique gastronomic adventures for our guests, including the forthcoming Chef’s Table by Krug.”
This September, Diana Restaurant will invite internationally-renowned chefs to create and present a weekly tasting menu. In his role as executive chef, Chef Desbois will collaborate with each culinary great on a menu indicative of the city’s fresh and evolving epicurean scene.
The St. Regis Mexico City has become the gastronomic epicenter of Mexico City, offering an outstanding array of culinary offerings, including the atmospheric dining at the signature Diana Restaurant, the sophisticated J&G Grill, the iconic King Cole Bar, the new restaurant Candela Romero offering seductive contemporary Spanish cuisine, and the future Krug Room, which is set to open in spring 2015.
For more information, please visit www.stregis.com/mexicocity.
