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Meet Chef
John P. Randazzo, Jr.

Payard Manhasset - Meet John P. Randazzo, Jr.   
Chef John Randazzo, Jr.

John P. Randazzo, Jr.
Chef de Cuisine, Payard Manhasset
John Randazzo, Chef de Cuisine of Payard Manhasset, studied at The French Culinary Institute in New York. After graduating with honors in 1994, he secured a position overseeing the hot appetizer, sauté and grill stations under Geoffrey Zakarian at the Royalton Hotel.

In 1996, Randazzo moved to the Ansonia to work the grill, fish and hot appetizer stations under Bill Telepan. A year later, Randazzo met François Payard and accepted a position as Saucier under Executive Chef Philippe Bertineau at Payard Bistro. Randazzo remained in this position until May 1999, when he accepted the position of Stagaire at La Cote D'Or, Bernard Loiseau's three star Michelin restaurant in Burgandy, France.

Upon his return to New York, Chef Randazzo accepted the position of Chef de Partie at Cello under Laurent Tourondel. During his tenure he was promoted twice to Sous Chef and then to Chef de Cuisine.

As the new Chef de Cuisine of Payard Manhasset, Randazzo brings a fresh perspective on contemporary French fare to Long Island.


Chef Randazzo and Francois Payard


Payard Manhasset
2110-C Northern Blvd. at Searingtown Road
Manhasset, NY 11030
tel. 516 365-1771 fax 516 365-9353
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