François Payard François Payard is a French pastry chef with bakeries and patisseries in New York, Japan, Korea, and Caesars Palace in Las Vegas. Payard is the author of the popular cookbooks Bite Size: Elegant Recipes for Entertaining; Simply Sensational Desserts; Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone; and Payard Desserts. Experience Payard cultivated his passion for the art of Pastry as a child in his grandfather's acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by delicious, classic French pastries, a tradition carried on by his parents and grandparents for over 50 years. He launched his career in Paris at La Tour d'Argent and Lucas Carton, then made a name for himself in New York at Le Bernardin and Daniel. He opened Payard Patisserie in 1997, with 12 years of success, and today leads the pastry programs at Brasserie Estuary and Ebb & Flow at the ONE°15 Brooklyn Marina. Education Payard pursued sugar and cake classes at Ecole Bellouet Conseil in Paris. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.