An Accomplished Executive Chef with a Storied Culinary Journey
In the realm of gastronomy, true excellence is achieved through the convergence of refined skill, extensive experience, and an unwavering commitment to culinary craftsmanship. Enter Sébastien Roelly, a name that resonates with culinary enthusiasts seeking an extraordinary dining experience. With a career spanning over 25 years, Roelly’s impressive training and collaboration with acclaimed chefs have solidified his position as a true luminary in the realm of culinary artistry. Join us as we explore the remarkable journey of this French-trained virtuoso and his current role as the Executive Chef at the renowned Whiteface Lodge in Lake Placid, New York.
A Culinary Odyssey
Born into a family deeply rooted in the culinary world, Sébastien Roelly’s passion for the culinary arts was ignited at an early age. Under the tutelage of his father, Gerard Roelly, an esteemed Alsatian Master Chef and holder of the prestigious Meilleur Ouvrier de France title, Sébastien was immersed in the rich traditions of classic French cuisine. Apprenticing alongside his father at Le Rabelais in Boca Raton, Florida, Roelly honed his skills under the guidance of renowned French chefs, including Gerard Roelly, Bernard Bahuaud, and Alain Raye. These formative years shaped Roelly into the consummate culinary artist he is today.
From the Heart of Quebec to the Shores of British Columbia
Roelly’s culinary journey took him across Canada, from the charming province of Quebec to the picturesque landscapes of British Columbia. Embracing a diverse range of culinary styles, he constantly sought to broaden his expertise. In Quebec City, Roelly’s culinary talents flourished as he held executive chef positions in several acclaimed establishments. At Roëlli Café Patisserie, he crafted innovative pastries and transformed the venue into an upscale bistro known for its imaginative culinary creations. Roelly then turned his attention to Italian cuisine, overseeing the kitchens of Michelangelo and Ristorante Il Matto, where he expertly blended Italian traditions with his own artistic flair.
In British Columbia, Roelly continued to push the boundaries of his culinary repertoire. As executive chef of The Hermitage and La Régalade in Vancouver, he honed his skills in seafood and Asian fusion cuisine, blending flavors and techniques from different culinary traditions to create harmonious and unforgettable dishes.
An Artisan’s Approach and Unforgettable Dining Experiences
Roelly’s culinary prowess extends far beyond his extensive training and diverse experience. He possesses an inherent ability to infuse his creations with a profound sense of artistry and integrity. His menus reflect a masterful blend of creativity and refined technique, resulting in unforgettable dining experiences. Whether crafting exquisite à la carte offerings or curating multi-course wine pairing menus, Roelly’s culinary talent shines through, captivating discerning palates and creating moments of pure gastronomic delight.
The Epitome of Whiteface Lodge’s Culinary Excellence
Today, Sébastien Roelly serves as the Executive Chef at Whiteface Lodge, a luxury Lake Placid Lodge & Resort nestled within the awe-inspiring Adirondack Great Camps of Upstate New York. With the grandeur of the historic Adirondacks as his backdrop, Roelly orchestrates a symphony of flavors, infusing every dish with his passion, expertise, and unwavering commitment to hospitality.
Whiteface Lodge, renowned for its opulent weddings and events, provides the perfect canvas for Roelly’s culinary artistry. In collaboration with his team, he meticulously crafts menus that reflect the essence of the lodge’s id
Duck Confit and Potatoes salardaise recipe
Duck: 3 Kg Salt, 500g Brown Sugar, 100g Black peppercorn, 20g bay leaves, 5L duck fat (about 40 duck legs)
Prep: Mix all ingredients together, then rub them on the flesh part of the duck. Leave it for 12 hours and dust off the remaining salt. Line up the duck legs neatly in a rondo, and afterward, add the melted duck fat. Cook it for about 3 hours on low heat on the stove. Once cooked, leave with the duck fat for 24 hours before using.
Potatoes Salardaise: Idaho potatoes, Garlic, Duck fat, Onions, Parsley, Sea Salt, Crushed Black Pepper
Prep: In a non-stick pan, add about 4-5 tablespoons of duck fat on medium to high heat, and add sliced potatoes and julienne onions. Cook until light golden brown, add the garlic (2 cloves), and 1 tsp of butter. When the potatoes are ready to be served, add the parsley.
Plating: Reheating the duck: place the duck skin side down on parchment paper in a hot oven, and cook until the skin is crispy.
Place the potatoes in a serving circle, press down to get a nice circle, and put the duck on top, add a sprig of thyme
