Chef Sebastien brings stellar credentials to his new role. After completing his education in culinary arts in 1997, he apprenticed under mentor chefs at top hotels and resorts in Paris, Lyon and Maulevrier in France, London, Bora Bora, San Diego and Monaco, before moving to Tokyo where he helmed the kitchen of Restaurant Twenty-One in the Hilton Hotel and was responsible, together with consultant chef Stephane Gaborieau, for winning it two Michelin stars in 2007.

In 2009 he joined the Yannick Alleno Group to work with the legendary chef, and over the course of four years, opened restaurants for the Group in Morocco, Dubai, Taiwan and ultimately the Restaurant 1947 in the Hotel Cheval Blanc Courchevel in France. In his four years of working as the right hand of Chef Yannick Alleno, he helped the Group win five more Michelin stars for two of its restaurants.

Chef Sebastien arrived in Singapore and At-Sunrice on the weekend of the F1 race, and immediately headed to the kitchen of the Paddock Club where he cooked alongside Chef Brunio Menard for Asia’s rich and famous.

At-Sunrice founder Dr Kwan Lui says, "We are delighted to have someone of Chef Sebastien’s calibre and capability join us. I first got to know him when he visited the Academy in March this year to help Chef Yannick Alleno conduct a masterclass. When I was looking for an outstanding chef and asked Chef Yannick for a recommendation, he unselfishly suggested his own lieutenant. That’s something I always treasure about the culinary world – our bond of global friendship and collaboration. Sebastien’s achievements at the ripe young age of 36 years speak volumes. His culinary standards and global experience are perfectly aligned with our vision to produce global chefs and advance the culinary arts with integrity and meaning.”

In his first week, Chef Sebastien has already brought a buzz into the Academy, as students and staff respond to his charismatic leadership. Going forward, he will focus on establishing a commercial incubator for At-Sunrice for outstanding young culinary talent, and on building a growing relationship with the Academy’s collaborative network of commercial partners.

Chef Sebastien is looking forward to the chance to build the At-Sunrice brand of culinary education. "I really appreciate Chef Yannick’s encouragement to me to always seek new experiences to grow as a chef. Singapore is a wonderful city, and At-Sunrice offers a top-tier culinary education. I look forward to enhance that proposition and At-Sunrice’s position as the home of global chefs.”