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In 1984, Sailhac was welcomed into the world’s oldest savory culinary association: the Maîtres
Cuisiniers de France (Master Chefs of France | MCF). In 1997, he received the MCF Silver Toque after being named Chef of the Year by the Maîtres Cuisiniers de France (Master Chefs of France), an award that
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two-star Château de
Larraldia. In New York City, beginning in 1965, Sailhac established himself as chef de cuisine at Le Mistral and Le Manoir. Stints at several Paris hotels and restaurants and as executive chef at l'HĂ´tel Royal in New Caledonia and Le Perroquet in Chicago followed.
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Sailhac, born in France on 7 January 1936, began his culinary career at age 14, working as an apprentice at the Capion restaurant in his small hometown of Millau, France. He worked in Paris,
22:(7 January 1936 – 1 December 2022) was a French internationally recognized chef working in New York City, where he held the position of executive vice president and dean emeritus at The
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Sailhac received the Silver Spoon Award with his wife, Arlene
Feltman Sailhac, from Food Arts magazine in 2003. Also that year, he was the recipient of the 2003
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Sailhac was a member of numerous prestigious culinary organizations, including the Maîtres
Cuisiniers de France and the Société Culinaire Philanthropique.
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restaurant on
Manhattan's Upper East Side, earning three stars in 1984 from The New York Times. Sailhac also was executive chef at the
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On 13 May 2010, Sailhac, along with other chefs from The French
Culinary Institute (now known as The
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In 1974, Sailhac worked at Le Cygne, which during his tenure, received the coveted four stars from
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as dean of culinary studies and was executive vice president and dean emeritus.
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in 1977. He served as executive chef from 1978 through 1986 at the legendary
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185:"Alain Sailhac, a Celebrity Chef Who Never Sought the Title, Dies at 86"
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Sailhac died in New York on 1 December 2022, at the age of 86.
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places him among the world's outstanding culinary artists.
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McAuliff, Michael; Saltonstall, David (13 May 2010).
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40:in 1977. He went on to be a chef at
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290:(in French). 3 December 2022
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