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The trophy is made from silver & copper, pots & pans, forks, spoons, knifes from original chefs and family own kitchen.
Sebastien Baud grew up on the Atlantic Coast of France in a family of fishermen. After graduating from La Rochelle Culinary School and working at a Michelin-starred restaurant" La Marmite" in La Rochelle, "Le Trumilou" in Paris, and the "Skeffington Arms Hotel" in Ireland, he moved to New York City.
His first job there was at "Wiltwyck Country Club" in Kingston, NY, where he won a pastry contest sponsored by the Culinary Institute of America. He later became chef de cuisine at "La Goulue", a Michelin star New York restaurant. Sebastien Baud has been the Executive Chef at the "French Consulate" in New York since 2012.
Sebastien is a member of the Société Culinaire Philanthropique of New York (2009), Maîtres Cuisiniers de France (2016), and has received the Silver Medal (2018) and the Medal Joseph Favre (2022) of the Académie Culinaire de France. He was awarded the Medal of Chevalier du Mérite Agricole by the French Government and is the President delegue of the Académie Culinaire de France / USA & Canada Delegation.
"Fauteuil de l’Academie Culinaire de France” recompense a long time achievement by an Academiciens for his or her work and passion towards the Academie and the industry of culinary art.
