Philippe Bertineau

Chef Philippe Bertineau's passion for cooking began as a child. Raised on his family's farm in the Poitou Charentes region of central-western France, he worked to incorporate the freshest herbs and vegetables into his cooking. As executive chef at Payard Pâtisserie & Bistro in New York City, Chef Bertineau continues the same standard of quality, creativity and devotion to his trade. Chef Bertineau was named "Best Unsung Chef" in New York Magazine's 2001 Best of New York issue.

Bertineau's six years of professional culinary study included numerous apprenticeships in the kitchens of Middle-Western Bordeaux, Southwestern France, and the Basque region of France, including the prestigious kitchen of the Hotel du Palais in Biarritz. Early on, he developed a repertoire of southwestern specialties apparent today in his delicious foie gras and duck preparations.

His first travels took him to London where he spent a year at the Auberge de Provence (a restaurant affiliated with ***Michelin, L'Oustau de Baumaniere). He then returned to France, spending another year in the kitchen of Restaurant Vanel (**Michelin) in Toulouse.

Moving to New York, Philippe worked as a Sous Chef for Park Bistro (***NY Times), specializing in Provençal cuisine. In 1993, he joined Daniel Boulud for the opening of Payard Pâtisserie & Bistro (****NY Times), where he helped maintain the status of this award-winning restaurant. He remained Sous Chef there from 1993 until August 1997 when he took the position of Executive Chef. In 1998 he was awarded the White Truffle award by the Italian consulate in New York.