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 with the natural rhythm of the harvest to incorporate the freshest herbs and vegetables into his cooking.
 
Philippe'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 Philippe 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 left to take the position of Executive Chef at Payard Pâtisserie & Bistro. In 1998 he was awarded the White Truffle award by the Italian consulate in New York.
 
Most recently, Philippe was named "Best Unsung Chef" in New York Magazine's April 23, 2001 Best of New York issue.
 
Chef Bertineau and Chef François Payard have worked together since the inception of Payard Pâtisserie & Bistro, developing the same standard of quality, creativity and devotion for their trade, not to mention mutual respect and friendship. Philippe continues to enchant guests with his contemporary bistro fare.
 
For more information about Payard Pâtisserie & Bistro in New York City visit their website at http://www.payard.com.

Chef Bertineau's Tips and Techniques.