1775 Broadway. Between 57th & 58th (212) 956-1775

116 West Houston St. between Thompson & Sullivan (212) 995-0888

210 Murray St. between West St. and North End Ave. (212) 566-8300






François Payard is a third generation French Pastry Chef, born in Nice on July 16th, 1966. François cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. Having grown up surrounded by delicious French pastries, François continues his family legacy, hand-crafting traditional and class French pastries today.

After honing his skills in classic pastry by his family’s side, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations. The tastes, textures and originality of his work opened up new opportunities for his career. François' dedication and passion earned him positions in several of France’s highly regarded kitchens. In 1988, Payard held his first position as Pastry Chef in Paris at La Tour d’Argent (***Michelin). The following year he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton (***Michelin). In these renowned restaurants, François excelled at creating dessert menus worthy of a three star Michelin rating.

François’ desire to travel and explore new cultures brought him to New York City in 1990. He was eager to experiment with new ideas, flavors and techniques in the capital of cosmopolitan tastes. His first Pastry Chef position in New York at Le Bernardin (****NY Times), challenged him to create a new dessert repertoire. It was here that he was made popular for his beautifully presented and delicately flavored desserts. In 1993, François Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel (****NY Times). He delighted guests with his chocolate and seasonal fruit menus. In 1995, The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design.

In August of 1997, François turned his childhood dream of opening his own restaurant into a reality. Located on 1032 Lexington Avenue, François strived to innovate, perfect, educate and contribute his ideas and passion to the field of pastry. Considered as one of Manhattan’s finest culinary destinations for 12 years, the establishment closed its doors the first week of July 2009, due to the loss of its lease.

In 1998, François was again acknowledged for his talents being awarded “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards and again in 2001 by the International Pastry Competition Committee-Beaver Creek. In July of 2004, François was honored with the prestigious Ordre du Mérite Agricole, Medal of Honor by the French Government. And in 2005, he received Wine Spectator’s Award of Excellence for having one of the most outstanding wine lists in the world as well as being selected in 2006 as a member of Relais Desserts International a professional association of the 85 Best Pastry Chefs in the World.  François was also honored with the Dom Pérignon Award Of Excellence in 2010. 


Branches of Payard opened at Caesars Palace in Las Vegas, Japan and Korea. In November 2009, the François Chocolate Bar opened in New York City.  Described as “a chocolate jewelry shop,” this shop was devoted to Chef Payard’s chocolate creations. In September 2010, François opened FPB, a casual bakery on West Houston Street in downtown New York City. FPB is the first of several collaborative projects from François and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC), whose portfolio also includes the A Voce restaurants in New York City, as well as other restaurants in the U.S. and London.  A second location of FPB opened in Battery Park City in October 2012 and a third location opened in May 2012 at Columbus Circle. Francois opened his first FP Patisserie at the Plaza Hotel in the Todd English Food Hall in the spring of 2012. In October 2012, he opened his flagship location of FP Patisserie on the Upper East Side of Manhattan. FP Patisserie features an elegant bar, pastry shop and salon de thé.


Not just a chef, François is also 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".


François is also a member of the City Harvest Food Council, which brings together over 75 of New York City's top chefs, restaurateurs and food industry professionals to aid in the fight against hunger.

We welcome you to discover and delight in François’ favorite confections, reminiscent of his grandfather’s days.

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1775 Broadway. 212-956-1775

116 West Houston St. 212-995-0888

210 Murray St. 212-566-8300

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