Stephane Becht

NEW YORK CITY, NEW YORK

Executive Chef Becht’s 30-year career features a veritable who’s who of award-winning destination dining in Europe, the U.S. and the Caribbean at noted restaurants, luxury hotels and a fleet of cruise ships.

This list includes the Michelin-starred Taillevent, Lucas Carton, Auberge de L’ill and La Couronne in France; La Grenouille in New York; L’Orangerie in Los Angeles; The Ocean Club at the One and Only Resort in the Bahamas; and the Delano in Miami.

At The Pierre, Chef Becht is responsible for food produced in all outlets to include Le Caprice, Two E, the hotel’s new lobby lounge, as well as the property’s 24-hour in-room dining for its 189 guest rooms and suites, and all catering for the hotel’s weddings, corporate and social functions. In this role, he manages a talented team of culinary professionals.

“My favorite teas to cook with are teas that have nice floral, spicy and smoky notes. I am always looking for enhancing food recipes that have a perfect balance between different products.”

Chef Becht launched his career in 1980 with an apprenticeship at La Couronne, a Michelin One-Star restaurant in Alsace, France. From there he went on to spend four years as Commis de Cuisine and then Chef de Partie at the Michelin Three-Star Auberge de L’ill in Illhaeusern, France. After a one-year stint as Cuisinier for the French Defense Ministry in Paris, he joined Taillevent and then the landmark Lucas Carton owned by Alain Senderens, both Michelin three- star restaurants in Paris.

For two years he trained in all stations of the kitchen as Chef de Partie before heading to the U.S. as Sous Chef for New York’s La Grenouille. After La Grenouille, he was hired as Executive Sous Chef at the iconic restaurant L’Orangerie on La Cienega Boulevard. From there he worked for the Ritz Carlton Company for 4 years before relocating to New York City, where he landed his first position of Executive Chef at Café Centro for Restaurant Associates.

Recommended Tea

loose leaf tea | black

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