Sylvain Delpique & Ron Paprocki - Mandarin Oriental New York
WHO: Sylvain Delpique is executive chef of Mo at the Mandarin Oriental.
Ron Papracki is the executive pastry chef at the Mandarin Oriental.
ABOUT: Chef Sylvain Delpique has worked in some of the most celebrated kitchens in France and the US. He earned a degree at Challes-les-Eaux Culinary School in 2000, while working in some of France’s best restaurants, including Michelin two-star restaurants Pierre Orsi in Lyon in 1998 and Michel Chabran in Pont de L’Isère in Valence. He moved to the US and landed as a sous chef at Restaurant Jean Louis in Greenwich, Connecticut in 2002. From there he gained experience at Artisanal, David Burke & Donatella, Fishtail, ‘21’ Club, and the Carlyle. In 2024, he took the reins as executive chef at the Mandarin Oriental Hotel Group.
In 2004, Paprocki moved to New York where he became head baker and assistant pastry chef at the celebrated Financier Patisserie. Since then he’s been part of the opening teams of Sasch Bakery/Restaurant, as well as Gordon Ramsay at The London. He joined the Gotham Bar & Grill team in 2012, heading up the Pastry Department as well as the Gotham Chocolates program. He approaches dessert as a light and enjoyable finale to one’s dining experience, and likes playing with the natural acidity of fresh fruits to brighten even the richest chocolate experience. In one of his rare 3-star New York Times reviews, restaurant critic Pete Wells raved about Chef Paprocki’s pastry prowess calling out his Pain Perdu and soufflés, and dubbing his Tarte Tatin “the greatest in the city.” In January 2025, he became the executive pastry chef at The Mandarin Oriental.
WHAT: Join Chefs Sylvain Delpique and Ron Paprocki for an evening of refined American cuisine. Delpique brings experience from renowned kitchens in France (Pierre Orsi) and the U.S. (‘21’ Club), while Paprocki, lionized by New York Times critic Pete Wells in a review of Gotham Bar and Grill, showcases his incredible pastry expertise. Together, they present a technique-driven menu featuring elevated, contemporary American dishes.
WHEN: Tuesday, October 21, 6PM - 8PM EST
WHERE: De Gustibus Cooking School