Renowned pastry chef François Payard resigned from his namesake bakery and patisserie on Thursday, company officials confirmed.
News of Payard’s resignation as executive pastry chef of the New York-based François Payard Bakery and FP Patisserie first broke after the chef Tweeted his resignation.
The move was confirmed with a statement from Payard using similar language:
“It is with a heavy heart that I report my resignation as executive pastry chef at Francois Payard Bakery and FP Patisserie, after six years of service.
“I wish my colleagues the best and will miss seeing you all each and every day,” he continued. “Thanks you all for your support and patronage, and I hope to see you all in the near future.”
Officials, however, gave no explanation for the resignation and declined further comment.
A third-generation pastry chef born in Nice, France, Payard baked in French kitchens that included La Tour d’Argent and Lucas Carton. Moving to New York in the 1990s, he was pastry chef at Le Bernardin, and later Restaurant Daniel. In 1995, he was named Pastry Chef of the Year by the James Beard Foundation.
Later, he opened his own eponymous restaurant in Manhattan, taking a branch of the bistro to Las Vegas at Caesars Palace, as well as Japan.
François Payard Bakery opened in 2010 in New York City, the first of several collaborative projects with Marlon Abela Restaurant Corp., which includes in its portfolio the A Voce restaurants in New York.
The bakery added two more New York locations before Payard opened a flagship store that serves as patisserie, bar and bistro.
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