François Payard is a third generation French pastry born in Nice. Payard cultivated his passion for the art of pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. After honing his skills in classic pastry by his family’s side, Payard moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations. In 1988, Payard held his first position as pastry chef in Paris at La Tour d’Argent. The following year he went on to become pastry chef in the kitchen of Alain Senderens at Lucas Carton. In 1990 Payard moved to New York. His first position was Le Bernardin. In 1993, Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel. In August of 1997, Payard opened Payard Patisserie, which closed its doors in July 2009. In 1995, The James Beard Foundation named François “Pastry Chef of the Year.” In July of 2004, Payard was honored with Ordre du Mérite Agricole, Medal of Honor by the French Government, and in 2005, received Wine Spectator’s Award of. In 2010, he was honored with the Dom Pérignon Award of Excellence. 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. In September 2010, François opened FPB, a casual bakery 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). A second FPB opened in Battery Park City and a third at Columbus Circle, both in 2012. 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.