Meet Executive Chef Sebastien Rondier
A native of southwest France, Sebastien Rondier is classically trained in French cuisine and has expanded his culinary talent during the last 14 years in America. After graduating from CFA Hotellerie DAX in France, he held various roles in such acclaimed kitchens as Le Bristol by Michel Del Burgo, Michelin-starred Taillevent, and Michelin-starred Le Louis XV Restaurant by Alain Ducasse.
Rondier continued to work as executive sous chef at Alain Ducasse at the Essex House in New York City, executive sous chef at Adour at St. Regis in New York City, executive chef at Benoit New York, chef de cuisine at miX On The Beach at W Retreat & Spa on Vieques Island, Puerto Rico, and executive chef at Adour at St. Regis in Washington, DC.
Chef Rondier also helped redesign Decanter at St. Regis (bringing in a new Mediterranean-influenced menu) and served as a task-force chef for Kauai Grill at St. Regis in Princeville, Hawaii. From 2015 to 2016, he served as executive chef at After Peacock Room in DC and a private chef for Fertitta Enterprise in Las Vegas. During this time, he also took home a win on the Food Network's Cutthroat Kitchen competition, in an episode titled "I Love It When You Call Me Big Papaya."
In February 2017, Chef Rondier brought his global culinary talents to Brabo, where he and his team prepare sophisticated, seasonal cuisine inspired by French and Belgian techniques. Chef Rondier continues the well-established tradition of Brabo as an Old Town favorite known for its neighborly friendliness, superior service, and exceptional food.