Born and raised in Belgium, Thierry is a graduate of the Culinary Institute of Saint Joseph, and brings to the United States more than just a culture of love for food and wine, but also a passion to bring complete satisfaction to his guest’s experiences.

Sighel worked with the industry’s most renown chefs such as Ed Brown (Ed’s Chowder House & China Grill Management), David Bouley (Bouley), Rocco Dispirito (Union Pacific), Laurent Tourondel (BLT Group), Marc Forgione (BLT Prime) and Fabrizzio Salerni Equus at Castle in Tarrytown). Quoted in many publications such as Serious Eats, Nation’s Restaurant News, The New York Times, The Los Angeles Times, The Wall Street Journal, Wine Spectator and GQ Magazine, Thierry is able to translate his extensive wine & beverage knowledge into successful food and beverage programs that deliver quality, value and financial rewards. He is also known for increasing the service level of restaurants through his successful lecture series on wine education, hospitality training and his ongoing management presence. Thierry joined Restaurant Associates in 2016 as a Resident General Manager at Lincoln Center.