Paris is famed for its delicacies, and Chef David Zaquine wanted to bring his version of the sweet artistry to New York City through Sweet Rehab, a champagne and dessert bar.
That was five years ago, and since then, Chef Zaquine has only accelerated his journey, continuously pushing the boundaries of his craft. With each passing year, he has expanded his influence, elevated his creations, and earned a reputation that shows no signs of slowing down. His passion for innovative desserts and commitment to excellence only grow stronger, ensuring that Sweet Rehab remains a sweet sensation in New York City.
The pastry shop has been thriving in the heart of SoHo, becoming a place of indulgence and will be expanding to the Upper East Side and Williamsburg. Catering to both night owls and those looking for afternoon delights, the shop stays open until midnight, serving a carefully crafted selection of treats along with champagne and rare teas imported from France. Sweet Rehab is more than just a dessert destination—it’s Parisian experience.
Champagne
Pastry favorites include Mille Feuilles, Eclairs, Brioche, Cake Jars, Cookies, Madeleines, Financiers and savory options of Truffle & Caviar. “Don’t expect the ordinary, as Chef Zaquine weaves his culinary magic into every dessert he creates. With an imaginative blend of flavors, textures, and unexpected ingredients, his sweet creations are a feast.
We caught up with Chef Zaquine and the future of Sweet Rehab sounds delicious: 
Are there any chefs in NYC or France who have inspired you?
While I respect many chefs in New York City, my inspirations truly come from the greats in France, such as Christophe Michalak, Alain Passard, and Florent Margaillan.
Where did the name of your restaurant come from?
“The name “Sweet Rehab” was inspired by conversations about those with a real weakness for sweets, people who would venture out late at night for a sugary fix. We envisioned a place where these cravings could be satisfied with lighter, yet still luxurious, desserts – a sort of “rehabilitation” for sweet addicts.”
Who has been your biggest inspiration throughout the years?
My biggest inspiration has always been my mother. I admire her personality, her creativity, and especially her knack for showcasing a product in a way that truly makes it appealing and desirable.
When did you first realize you wanted to become a baker?
I first knew I wanted to be a baker when I was 16 years old. My mother was an excellent cook and she taught me the fundamentals of pastry. I also watched French television programs about gastronomy, and there was one show in particular that sparked a passion in me; at that moment, I knew this was the career path I wanted to pursue.
What made you focus on the luxury side of desserts and baking?
My focus on the luxury side of desserts and baking stems from a deep passion for French gastronomy. I have a constant drive to be among the best, and I believe that in the world of luxury, there are no limits. There’s always room to innovate and create something even more exceptional.
Which genre of art influences your dessert creations?
My dessert creations are influenced by a diverse range of artistic styles, including Middle Eastern art, Moroccan design, the classic traditions of France, the vibrant culinary scene of Tel Aviv, and, of course, the energy and innovation of New York City.
It’s now been over five years since opening Sweet Rehab. What are the three most important lessons you’ve learned?
Over the past five years, I’ve learned three invaluable lessons: always surround yourself with a talented and supportive team, truly listen to what your customers are saying, and never, ever compromise on the quality of your ingredients or your creations.
How has Sweet Rehab evolved as a business, and what has successfully remained the same?
Sweet Rehab has evolved significantly since we opened. We’ve grown in reputation, production volume, staff, packaging, and even our uniforms. However, what has remained constant, and what I’m most proud of, is the unwavering quality of our products and the raw materials we use.
What is one major goal you’d like to achieve this year?
My major goal for this year is the successful opening of our second Sweet Rehab location on the Upper East Side.
In addition to dining, you can book a Masterclass and learn from the great!
