A veteran of top-flight kitchens in Europe and American, Sébastien Rouxel brings a wealth of international experience to STARR Restaurants. Born and raised in France’s Loire Valley, Rouxel began his cooking career at the Michelin-starred Le Jardin de la Forges, earning a mastery diploma from Au Péché Mignon in Nantes ahead of a yearlong stint cooking for the French president at Paris’ Élysée Palace. After working as the executive pastry chef of the historic Le Grand Véfour, Rouxel relocated to America, landing at L’Orangerie in Los Angeles and Lutece in New York City before being hired as the pastry chef of Thomas Keller’s three-Michelin-starred The French Laundry. He’d spend 15 years in Keller’s orbit, opening Per Se and co-authoring two New York Times best-selling cookbooks, among other accomplishments. Now STARR’s corporate executive pastry chef, Rouxel contributes training, creative guidance and recipe development to STARR restaurants in New York City and beyond.