Executive Pastry Chef
Sebastien Rouxel serves as executive pastry chef for the Thomas Keller restaurant group's pastry department for the organizations establishments; The French Laundry, Per Se, Ad Hoc, Bouchon and Bouchon Bakery outposts in Yountville, Las Vegas and New York City.
Sebastien joined our restaurants and bakeries in 1999 as pastry chef at The French Laundry in Yountville, where he quickly became known for creating dessert menus with unusual flavor combinations designed to perfectly complement Keller's distinctive cuisine. Sebastien relocated to New York City for the opening of Per Se in 2004, and was tapped once again for the opening of Bouchon Bakery in New York City in 2006.
Sebastien grew up in the Loire Valley of France, and began his culinary education at a very early age. By age sixteen, he was in training as a "pre-apprentice" at Les Jardins de la Forge in Champtoceaux. Realizing that patisserie was his true passion, Sebastien took an internship at Le Peche Mignon in Nantes, where he experienced two years of intensive training, and earned his Mastery Diploma.
By the young age of twenty, Sebastien was appointed pastry chef at the Mess de L'Elysee, the house of the President of France, and afterwards, went on to become pastry chef at the Michelin two-star restaurant Le Grand Vefour in Paris. In 1996, Sebastien came to the United States and worked at L'Orangerie Restaurant in Los Angeles for three years before beginning his long-standing culinary relationship with Thomas Keller.