#MOVERSANDSHAKERS Sebastien Baud, Executive Chef, Consulat General De France; New York City Deputy President of the Académie Culinaire de France, US & Canada Our Coverage Sponsored by Cosmopolitan Dental, Official Dentist of Whom You Know @GaroNazarianDDS #cosmopolitandental #loveyoursmile
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Born on August 27, 1973 in La Rochelle, Charente Maritime, Sebastien Baud is the son of a Fishmonger father and a seamstress mother. Sébastien grew up in the middle of nature between the sea and the land. From an early age, he practiced hunting, fishing, picking mushrooms, catching shellfish, and finding anything that can end up near or far on a plate. Little by little, he found his way to the upper echelons of gastronomy.
His father used to take him to restaurants in La Rochelle where he sold his fish. It was in these restaurants that Sebastien had his first contact with the chefs who gave him the opportunity to visit their kitchens and let him observe them. At only fourteen years old, Sebastien in 1988 applied to a culinary school that just opened their doors in La Rochelle and he was accepted. He entered this prestigious gastronomic establishment, where he spent four years and received two professional aptitude certificates both as a cook and also as a caterer fishmonger.
Following Sebastien’s graduation from Lycée Hotelier of La Rochelle, he began his professional career in several restaurants in La Rochelle where he was able to deepen this knowledge alongside great talented chefs. He then took the direction of Saumur Champigny where he performed his military service as a cook.
In 1994, he left for Paris where he stayed for four years and quickly found work as chef de partie in one of the oldest Parisian bistros "Le Trumilou," located on the quays of the Seine in the heart of the Parisian capital. He started off as Chef de Partie, but after a few months, aged only 21, he was appointed to take over as Chef de Cuisine. In this establishment which operates in the old-fashioned way with wood sure on the ground, half lambs from Rungis, poultry, sweetbreads, and lamb brains, it is traditional cuisine in the purest form: a French tradition.
Guided by the both the desire to learn and the desire to discover other cuisine, Sébastien decided to leave France, and took the boat to Galway, Ireland where he began to prospect for a job but he encountered the difficulty of language. Without getting discouraged, he found a job as a dishwasher, where he was able to observe and improve his English. A few months later he took the post of Chef de Partie in a 4-star hotel restaurant The "Skeffinghton arms Hotel".
In 1999, the English language no longer being an obstacle, he crossed the Atlantic for New York where he took these first steps in American and French establishments in "La Goulue," the famous restaurant of Madison avenue where he worked as an Executive Sous-Chef. Sebastien he obtained a star in the Michelin guide while at La Goulue. He also opened the “Bistro Chat Noir” where he earned numerous articles and entered the “James Beard Foundation.” Since 2012, Sebastien Baud has been the Chef at the Consulate General of France in New York, the first consulate to ever open in New York in 1783. A Master Chef of France, Sebastien is also the President Delegate of the Culinary Academy of France, USA-Canada delegation, members of the Association of Chef of the Republic and of the Philanthropic Culinary Society of New York. We are absolutely thrilled to present Sebastien Baud as our latest Mover and Shaker! Peachy Deegan interviewed Sebastien for Whom You Know.
Peachy Deegan: What or who has had the most influence on your pursuit of excellence?
Sebastien Baud: My parents have had the most influence on my pursuit of excellence. My mother taught me the importance of hard work and resilience, while my father led by example with his discipline and strong work ethic. Together, they instilled in me the values of dedication and perseverance, driving me to always strive for my best.
What are you proudest of and why?
I am proudest of my career achievements, which have been made possible by the unwavering support of my family. Their encouragement has fueled my passion for the culinary arts and given me the confidence to overcome challenges. Every milestone represents not just my hard work, but also the love and belief my family has instilled in me, making my success a shared journey.
What would you like to do professionally that you have not yet had the opportunity to do?
As President of the Académie Culinaire de France, I aspire to create a mentorship initiative that connects experienced chefs with aspiring young talent. I would also like to organize community cooking workshops and competitions to showcase their skills and celebrate diverse culinary traditions. My goal is to inspire and equip the next generation of chefs, giving back to the community and elevating the culinary arts.
Please explain to our readers what the levels of being a Chef in France are and the difference between all the levels of being Chef in France.
In France, the culinary profession features a structured hierarchy with distinct levels that reflect a chef's skills, experience, and leadership within the kitchen. Each level, from commis chef to executive chef, comes with specific responsibilities and expertise, requiring varying degrees of experience. Aspiring chefs advance through these stages by honing their skills and demonstrating their culinary abilities, thereby enriching the esteemed tradition of French gastronomy.
What does the history of the French Consulate in New York dating back to 1783 mean to you and why?
Personally, this history resonates with me as it highlights the importance of cultural ties and mutual respect, which are essential in fostering understanding and collaboration in our increasingly globalized world. The consulate serves as a reminder of the shared values and aspirations that unite us, inspiring me to continue promoting cross-cultural connections and the culinary arts.
What makes French cuisine the best in the world?
French cuisine is often considered the best in the world due to its rich history, precise techniques, and focus on quality ingredients. Renowned for its classic cooking methods and regional diversity, French cuisine elevates cooking to an art form. The emphasis on flavor harmony and wine pairing enhances the dining experience, making it a benchmark for culinary excellence globally.
What do you know today about French cuisine that you wish you knew at age fourteen?
At fourteen, I wish I had understood that French cuisine goes beyond just recipes; it embodies a rich cultural heritage and a deep history behind each dish. I would have appreciated the significance of the connections chefs have with community leaders, recognizing that these relationships are as vital today as the culinary skills themselves. This understanding would have enriched my passion for cooking and the culinary arts.
Do you know what the French Consulate has historically served in cuisine prior to your arrival?
I know that historically, the French Consulate has primarily served traditional French cuisine, focusing on classic dishes and culinary techniques. While there may have been some elevated interpretations, the emphasis has largely remained on honoring the rich heritage and time-honored traditions of French gastronomy.
What do you want guests that experience your talents at The French Consulate to know and appreciate?
I want guests at The French Consulate to understand that the focus is not on me but on the culinary experience. My goal is for them to enjoy exceptional food that represents the pinnacle of French gastronomy. Excellence is essential, especially since many guests visit for business purposes, and I aim to provide them with a memorable dining experience that reflects our culinary heritage.
What does the world misunderstand about French cooking?
Many people misunderstand French cooking as being overly complicated or elitist, believing it’s all about intricate techniques and formal dining. In reality, French cuisine emphasizes quality ingredients, seasonality, and the joy of cooking. It’s not just about haute cuisine; it also includes rustic, home-style dishes that celebrate simplicity and flavor. Additionally, some may view it as rigid, but French cooking encourages creativity and personal expression, allowing chefs to adapt and innovate within its rich traditions.
What are the criteria to be a Master Chef of France?
To attain the title of Master Chef of France, candidates need a minimum of 10 years of professional experience and must be French executive chefs. Additionally, they must be sponsored by two member chefs. Ultimately, it is the recognition from their peers that grants them this prestigious title, setting them apart as elite professionals in the culinary world.
Please explain to our readers the brilliant Academie Culinaire de Francais which you are President of in the USA and Canada.
The Académie Culinaire de France, of which I am proud to be President in the USA and Canada, is a prestigious organization dedicated to promoting and preserving French culinary arts and heritage. Founded in 1883, it brings together chefs, culinary professionals, and enthusiasts who share a passion for excellence in gastronomy. The academy plays a vital role in educating and mentoring emerging chefs, hosting events, and fostering connections within the culinary community. Through its commitment to tradition and innovation, the Académie Culinaire de France inspires a new generation of culinary talents while celebrating the rich history and cultural significance of French cuisine.
Please compare and contrast Academie Culinaire de Francais with Maitres Cuisinaires de France which you also belong to.
The” Académie Culinaire de France” and the “Maîtres Cuisiniers de France” are both esteemed organizations dedicated to celebrating and promoting French culinary arts, yet they have distinct focuses. Founded in 1883, the Académie aims to preserve and promote the rich tradition of French gastronomy, welcoming chefs, culinary professionals, and enthusiasts to participate in educational events, competitions, and workshops that emphasize mentorship and cultural significance. In contrast, the Maîtres Cuisiniers, established in 1950, is an exclusive organization that recognizes only executive chefs who demonstrate exceptional skill and leadership, prioritizing the mastery of traditional techniques and the pursuit of excellence. While both organizations share the common goal of upholding French culinary excellence, the Académie focuses on education and inclusivity, whereas the Maîtres Cuisiniers emphasizes recognition among elite professionals in the culinary field.
What are your favorite French restaurants in New York and what do you like about each?
I enjoy many French restaurants in New York and appreciate the opportunity to explore various cuisines throughout the city. Each neighborhood has its unique offerings, and I love discovering new dining experiences. Additionally, I have friends who are restaurant owners, and visiting their establishments brings me joy. Rather than singling out specific restaurants, I prefer to celebrate the diverse culinary scene and the fantastic company I share while dining.
Julia Child said there are five sauces that matter; do you agree with her, why or why not, and do these five sauces still command the same level of relevance today?
I absolutely agree with Julia Child that there are five essential sauces that form the foundation of French cuisine: béchamel, velouté, espagnole, hollandaise, and tomato sauce. These sauces are fundamental because they provide depth, flavor, and versatility to countless dishes. While modern cuisine has expanded to include a wide array of sauces and flavor profiles, these five remain highly relevant today. They not only serve as building blocks for many contemporary sauces but also embody timeless techniques that every chef should master. In a culinary landscape that embraces innovation, the classic sauces still inspire and elevate dishes, demonstrating their enduring significance.
What are the best simply prepared French dishes that our readers would be capable of mastering and how would they do them?
Here are some of the best simply prepared French dishes that readers can easily master at home: “Omelette”, made with eggs, butter, salt, and pepper; “Salade Niçoise”, featuring mixed greens, cherry tomatoes, green beans, boiled eggs, olives, and tuna; “Ratatouille”, a colorful vegetable medley of zucchini, eggplant, bell peppers, tomatoes, onions, and garlic; “Crêpes”, thin pancakes that can be filled with sweet or savory ingredients; “Poulet Rôti”, a flavorful roast chicken seasoned with garlic and herbs; and “Tarte Tatin”, a caramelized apple tart made with puff pastry. These dishes embody the essence of French cuisine and are perfect for home cooks looking to expand their culinary repertoire.
What are the biggest mistakes amateur chefs make and how should they correct them?
Amateur chefs often make several common mistakes that can significantly affect their cooking outcomes. One major issue is not reading the recipe thoroughly, which can lead to misunderstandings and errors; taking the time to read the entire recipe beforehand can help avoid this pitfall. Additionally, neglecting ingredient quality can compromise the overall flavor of a dish, so it’s essential to prioritize fresh, high-quality ingredients. Another frequent mistake is overcrowding the pan, which prevents even cooking; chefs should work in batches to allow food enough space to brown properly. By addressing these common errors, amateur chefs can enhance their skills and achieve better results in the kitchen.
Do you like creating dishes with many ingredients or fewer ingredients and why?
I prefer creating dishes with fewer ingredients because it allows the flavors of each component to shine through. Using high-quality, seasonal ingredients enables me to craft simple yet impactful dishes that highlight their natural essence. This minimalist approach also encourages creativity, as I focus on techniques and combinations that enhance the overall experience without overwhelming the palate.
What are your favorite Alain Delon films and why?
Some of my favorite Alain Delon films include "Le Samouraï," where his portrayal of a lone hitman is both stylish and haunting, showcasing his charisma and depth as an actor. In "The Leopard," Delon captivates as Prince Fabrizio, embodying the complexities of a fading aristocracy, which offers a rich historical narrative and stunning cinematography. Additionally, "Rocco and His Brothers" stands out for its raw emotional intensity and Delon's powerful performance, exploring themes of family and struggle. Each of these films highlights his versatility and presence, making them memorable contributions to cinema.
Please tell us about your experience in Ireland. Peachy is so upset you were not a chef in Cork when she was in college there and lived on Rashers, Tangle Twisters and of course Guinness, which is good for you.
My experience in Ireland was truly unforgettable! The vibrant culinary scene, especially in cities like Dublin and Galway, is rich with tradition and creativity. I had the opportunity to explore local markets, where I was inspired by fresh ingredients and artisanal products. I also enjoyed the warmth and hospitality of the Irish people, which made my visits to various pubs and restaurants even more special. It’s a shame I wasn’t a chef in Cork during Peachy's college days; I would have loved to share a culinary experience with her, perhaps elevating those beloved Rashers and Tangle Twisters with a gourmet twist! And of course, enjoying a pint of Guinness while soaking in the local culture was a highlight—there's nothing quite like it!
What honors and awards have you received in your profession?
I have been honored with several prestigious awards in my profession, including the Gold Medal from the Académie Culinaire de France. I was recognized by the James Beard Foundation and named Chef of the Year for 2025 by the Académie Culinaire de France and its members. Additionally, I received the distinction of Chevalier du Mérite Agricole from the French government, highlighting my contributions to the culinary arts.
What one word best describes you and why?
One word that best describes me is "perseverance." My journey in the culinary world has been marked by dedication and resilience, allowing me to overcome challenges and continuously strive for excellence in my craft while mentoring the next generation of chefs.
What do you take your sense of identity from?
I derive my sense of identity from my deep-rooted passion for French cuisine, my commitment to culinary excellence, and my desire to mentor aspiring chefs. My experiences, both in France and abroad, have shaped my understanding of gastronomy as not just a profession but a form of art and cultural expression. The values of tradition, innovation, and community drive me to contribute meaningfully to the culinary landscape and give back to the community that has nurtured my growth.
What is your favorite place to be in Manhattan? And France?
My favorite place in Manhattan is along the East Side River, where the scenic views and vibrant atmosphere create a perfect escape from the city's hustle and bustle. In France, my heart belongs to my hometown of La Rochelle, with its charming harbor, rich history, and stunning architecture that always evoke a sense of nostalgia and belonging.
What is your favorite shop in Manhattan? And France?
In Manhattan, my favorite shop is the Union Square Market, where the vibrant array of fresh produce and artisanal goods showcases the best of local craftsmanship. In France, I cherish the fish market in my hometown of La Rochelle, where the catch of the day highlights the region's rich seafood culture and brings the community together.
If you could hire anybody who would it be and why?
If I could hire anyone, it wouldn't be about a specific individual, but rather someone who truly wants to learn and is committed to growth. Every aspiring chef deserves a chance, but it's essential that they are willing to engage fully, as there's so much to learn in this profession. With dedication and a desire to improve, I can teach anyone the skills they need to succeed.
What is the best advice you’ve received in your career and what mentors have influenced you the most?
The best advice I've received in my career is to always prioritize the quality of ingredients and to stay true to the essence of the dishes I create. This guidance, along with the influence of my mentors, has shaped my culinary philosophy significantly. They've taught me the importance of craftsmanship, passion, and the continual pursuit of excellence in everything I do. Their wisdom has been invaluable in helping me navigate the challenges of the culinary world.
What is your favorite drink?
My favorite drink is green tea. I know it might sound boring, but I truly enjoy its soothing qualities and health benefits.
What is the funniest thing that has ever happened to you at a cocktail party?
While I can't recall a specific incident or funny story, I always find it amusing when someone mistakenly grabs a non-alcoholic drink, thinking it's a cocktail, and ends up making a face when they take a sip! It’s those little moments that remind us not to take ourselves too seriously.
What is your favorite Manhattan book or favorite character in Manhattan literature? And France?
In Manhattan literature, one of my favorite books is The Great Gatsby by F. Scott Fitzgerald. The character of Jay Gatsby fascinates me with his relentless pursuit of dreams and the complexities of his identity. As for France, I cherish Les Misérables by Victor Hugo, especially the character of Jean Valjean, whose journey of redemption and compassion deeply resonates with the human experience.
What is your favorite tv show and why?
My favorite TV show may sound unusual, but I enjoy *Ancient Aliens*. I find it fascinating to explore the theories about how extraterrestrial influences might have shaped ancient civilizations and their cultures. The combination of history, archaeology, and speculative ideas keeps me intrigued and encourages me to think outside the box.
What is your favorite movie and why?
My favorite movie is *La Soupe aux Choux*, a French film that I enjoy for its humor and charm. It beautifully captures the essence of rural life and the simple joys of friendship, all while showcasing the unique cultural aspects of French cuisine. The blend of comedy and heartwarming moments makes it a delightful watch.
What’s one thing you wish the world better understood about you and why?
One thing I wish the world better understood about me is my deep commitment to mentoring the next generation of chefs. It’s not just about cooking; it’s about fostering a passion for culinary arts and instilling the values of perseverance, creativity, and respect for tradition. I believe that by sharing my knowledge and experiences, I can help shape the future of gastronomy and inspire young chefs to reach their full potential.
Who would you like to be for a day and why?
If I could be anyone for a day, I would choose to be a farmer. Experiencing the connection to the land and the hard work that goes into producing fresh ingredients would deepen my appreciation for the food I cook. It would be enlightening to understand the journey of food from farm to table and the dedication required to cultivate it. This perspective could inspire me to create even more thoughtful and sustainable dishes in the kitchen.
What would you like to be asked in an interview that you never have been asked, and how would you answer it?
I would love to be asked about the moments that have most shaped my culinary philosophy. I believe these pivotal experiences offer deeper insights into my approach to cooking and mentorship. For instance, I could share a story about a particular dish that sparked my passion or a mentor who profoundly influenced my journey. Such questions invite a more personal discussion and reveal the underlying motivations that drive my culinary creations and leadership style.
If you could have anything in Manhattan named after you what would it be and why? And France?
If I could have anything in Manhattan named after me, it would be a culinary school or a cooking academy that embodies the spirit of creativity and excellence in cooking. This would reflect my passion for mentoring young chefs and promoting the art of gastronomy. In France, I would love to have a market or a small bistro in my hometown of La Rochelle named after me. It would be a tribute to my roots and a celebration of the local culinary traditions that have shaped my career.
What has been your best Manhattan athletic experience? And France?
My best athletic experience in Manhattan has been attending games at Yankee Stadium and Madison Square Garden. While I don't participate in athletics myself, the energy and excitement of being in those iconic venues is unforgettable. In France, I cherish the vibrant atmosphere of local sporting events, which bring communities together and celebrate the spirit of competition.
What is your favorite thing to do in Manhattan that you can do nowhere else? And France?
In Manhattan, my favorite thing to do is to stroll through the vibrant streets of the East Side, soaking in the unique blend of culture, art, and culinary experiences that the city offers. It's a place where the energy and creativity of the people are palpable, and you can find inspiration at every corner. In France, nothing beats returning to my hometown of La Rochelle, where I can enjoy the beautiful coastal scenery and going fishing visit family…
If you could have dinner with any person living or passed, who would it be and why?
If I could have dinner with anyone, living or passed, it would be Paul Bocuse. His profound influence on French cuisine and culinary techniques is unmatched, and I believe there was so much wisdom and inspiration to gain from him. Sharing a meal with such a legendary chef would it be an incredible opportunity to learn from his experiences and insights.
What has been your best Manhattan art or music experience? And France?
I’m not particularly passionate about music, but I do enjoy the sounds of the '80s and '90s. In Manhattan, my best experiences have often been around art exhibits that capture the vibrancy of those decades. In France, I appreciate the rich cultural scene, especially in my hometown of La Rochelle, where local art and music events often reflect that nostalgic era.
What do you personally do or what have you done to give back to the world?
I have focused on mentoring young chefs and sharing my culinary knowledge with the next generation. By offering training opportunities, hosting workshops, and participating in community events, I aim to inspire and nurture aspiring talents. Additionally, I engage in charitable initiatives that promote access to quality food and culinary education, helping to foster a love for cooking and a deeper understanding of culinary arts in the broader community.
What do you think is most underrated and overrated in Manhattan? And France?
In Manhattan, I believe the most underrated aspect is the variety of diverse, authentic cuisines found in the city's many neighborhoods, often overshadowed by more famous dining spots. Conversely, Times Square can be considered overrated; while it's iconic, the experience can be overwhelming and often lacks the genuine charm of other areas. In France, I find that the charm of regional markets and local bistros is often underrated, as they provide a true taste of French culture and cuisine away from tourist traps. On the other hand, some high-end Michelin-starred restaurants can be overrated, as the experience may prioritize presentation over the authentic flavors and warmth that characterize traditional French dining.
Other than Movers and Shakers of course, what is your favorite WhomYouKnow.com column and what do you like about it?
Peachy's Picks, bien sur!
What else should Whom You Know readers know about you?
Whom You Know readers should know that my passion for culinary arts extends beyond the kitchen; it encompasses mentorship and community engagement. I believe in nurturing the next generation of chefs and sharing the rich history of French cuisine while embracing innovative techniques. Additionally, I am dedicated to promoting sustainable practices within the culinary industry, as I feel it's essential to preserve our environment while creating exceptional food. My journey is driven by a love for collaboration and a desire to foster connections within the culinary community, celebrating the diverse cultures that enrich our gastronomic landscape.
How would you like to be contacted by Whom You Know readers?
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