Philippe Bertineau was born on September 26, 1966 in the Poitou Charentes region of central western France. He was raised near the small village of Vasles on the farm his family has occupied for over four generations. His passion for cooking began as a child. From an early age he learned to work with the rhythm of the harvest, incorporating the freshest herbs and vegetables from the farm into his cooking.
Philippe’s six years of professional study included numerous apprenticeships in the kitchens of Middle-Western Bordeaux and 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 he spent a year at the Auberge de Provence (a restaurant affiliated with ***Michelin, L’Oustau de Baumaniere). Philippe then returned to France where he spent another year in the kitchens of Restaurant Vanel (**Michelin) in Toulouse.
Philippe’s desire to discover America brought him to New York to work as a Sous Chef for Park Bistro (***NY Times) specializing in Provençal cuisine. In 1993, he joined Daniel Boulud for the opening of Restaurant Daniel (****NY Times) where he helped to maintain the status of this award-winning restaurant. He remained a 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.
He and François have worked together since the inception of Restaurant Daniel developing the same standard of quality, creativity and devotion for their trade, not to mention a mutual respect and friendship. Philippe continues to enchant guests with his contemporary Bistro fare.