Background
Born in Nice, Payard grew up spending much of his time in his grandfather’s pastry shop, Au Nid des Friandises, on the Riviera.
Born in Nice, Payard grew up spending much of his time in his grandfather’s pastry shop, Au Nid des Friandises, on the Riviera.
After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor. In 1997, Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattan’s Upper East Side. Currently, Payard has locations in of Korea, Brazil, Japan, Caesar’s Palace in Las Vegas, and New New York
Payard is the author of several cookbooks, "Bite Size: Elegant Recipes for Entertaining," "Simply Sensational Desserts" and his most recent "Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone."
Payard"s recent creations include Soy Chocolate Mousse and upgrades to the classic Payard Holiday Yule logs.
