Chef Sorci has worked in some of New York’s most prestigious kitchens including The Carlyle New York (Executive Chef), The Ritz-Carlton Hotel Company (Battery Park – Executive Chef and Director of Food and Beverage). Sorci also worked at other Ritz-Carlton properties including The Ritz-Carlton, Marina Del Rey (Executive Chef), The Ritz-Carlton, Tyson’s Corner (Executive Chef), The Ritz-Carlton, Huntington (Executive Sous Chef), The Ritz-Carlton, Aspen (Restaurant Chef), and The Ritz-Carlton, Atlanta (received training for Aspen). Sorci has comprehensive international experience as well, such as his tenure as Chef de Partie with the Noga Hilton International hotel in Geneva, as Demi Chef de Partie at Michelin Star-rated restaurant La Perle du Lac in Geneva, and as Pastry Chef at the Michelin Star-rated Restaurant Salomon in Montmelian, France.
Jacques Sorci received his culinary education at The Hotel School of Thonon les Bains where he completed training at the Five-Star Le Grand Hotel in Cabourg, France, and the Five-Star Brussels Hilton in Belgium. Sorci’s professional career began in France and Switzerland, where he worked with Michelin-rated La Perle du Lac in Geneva, and with Maitre Cuisinier de France, Jean Salomon in Montmelian.
In 2003, Chef Sorci was inducted into the Maitre Cuisiner de France – a designation bestowed only upon 19 chefs in New York and 65 chefs nationwide. The elite members of Maitre Cuisiner de France are selected through a strict review process that takes into account the chef’s restaurant experiences, technical expertise, business qualifications and cultural standing in the culinary community.
“We are thrilled to have Chef Sorci join The Palace team,” said David Chase, General Manager. “Jacques’ vast experience within the culinary field will allow him to incorporate dynamic and exciting dishes with an eclectic touch to the hotel’s diverse new dining venues.”
Congratulations, Chef Sorci!