Executive chef at Park Hyatt Washington and Blue Duck Tavern, Chef Sebastien Archambault is a French-trained chef who has worked under such luminaries as Alain Ducasse, John-Francois Rouquette, and Guy Savoy. He was born in Lubbock, Texas, where his parents owned and operated a small restaurant, Crepe Suzette. Returning to the family home in Le Bugue, France, Sebastien developed his love of food while working in the family restaurant, which then ultimately led him to attend culinary school in Paris. After graduating, Chef Archaumbault worked in many establishments around the world such as Mexico and in 2008, he started his own chef consulting business with his wife, assisting restaurants in Paris and Corsica. In March 2011, he became executive chef at the Blue Duck Tavern where he believes in the farm-to-table and sustainability approach.