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.