Over the next 20 years, our chef held important culinary positions at venues such as the hotel InterContinental in Luxembourg and the Forum Hotel and Ritz Hotel in London. He returned to his native Paris as Chef de Cuisine of Marius et Janette, the top-rated seafood restaurant in Paris.
To expand his international culinary experience, Chef Jean-Philippe took a position in the French West Indies at Chez Deux Gros Restaurant, where he was recognized for his talent and won the coveted Noily Prat Competition.
Hired by The Ritz-Carlton Huntington Hotel in Pasadena, California as a Chef de Cuisine, he was the honored recipient of the Malcolm Baldrige National Quality Award, the only formal recognition of performance excellence in both public and private U.S. organizations given by the President of the United States.
Since 2001 Chef Jean-Philippe Sitbon has run his own catering service, providing the same level of service and fine cuisine offered in world-class restaurants to his own clients, creating memorable events through imagination, attention to detail and uncompromising standards of excellence.
“Living Well Starts with Dining Well”
A native of Paris, Chef Jean-Philippe Sitbon began his career at Tecomah Culinary Academy in Versailles, France, and followed up at Auberge de la Malvina.
Over the next 20 years, our chef held important culinary positions at venues such as the hotel InterContinental in Luxembourg and the Forum Hotel and Ritz Hotel in London. He returned to his native Paris as Chef de Cuisine of Marius et Janette, the top-rated seafood restaurant in Paris.
To expand his international culinary experience, Chef Jean-Philippe took a position in the French West Indies at Chez Deux Gros Restaurant, where he was recognized for his talent and won the coveted Noily Prat Competition.
Hired by The Ritz-Carlton Huntington Hotel in Pasadena, California as a Chef de Cuisine, he was the honored recipient of the Malcolm Baldrige National Quality Award, the only formal recognition of performance excellence in both public and private U.S. organizations given by the President of the United States.
Since 2001 Chef Jean-Philippe Sitbon has run his own catering service, providing the same level of service and fine cuisine offered in world-class restaurants to his own clients, creating memorable events through imagination, attention to detail and uncompromising standards of excellence.