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| Corporate Executive Pastry Chef Concentrics Restaurants (ONE. midtown kitchen, TWO: urban licks, piebar, Lobby, LUMA on Park, Trois (opening June 2006)) Chef Jonathan St. Hilaire boasts an engaging personality and a mastery of technique and ingenuity with pastry (not to mention a long list of accolades) that enable him to fit right in as the pastry chef at many acclaimed restaurants in Atlanta and beyond. Classically trained at the French Culinary Institute, upon graduation St. Hilaire began perfecting his pastry technique through various stints in New York City’s finest restaurants including Terrance Brennan’s Picholine, Payard’s Patisserie and Bistro, Danny Meyer’s Eleven Madison Park, and Bouley Bakery. A New Hampshire native, St. Hilaire ventured down South to Atlanta, where he worked in award-winning kitchens such as 1848 House, Canoe, Spice, The Four Seasons Hotel, and as Executive Chef of the Westeye Group, and as Executive Pastry chef at Woodfire Grill. St. Hilaire’s pastry style relates to some of his personal icons such as Oriol Balaguar, Nichole Plue, and Andrew Mac Laughlin. The world-acclaimed Chef Oriol Balaguar has influenced the classic, chic style of St. Hilaire, while the influence of Chef Nichole Plue’s less pretentious, modern dessert style is obvious as Hilaire quickly secures his place as one of Atlanta’s highly-acclaimed pastry chefs. St. Hilaire won the Gold Medal in the “Southern Pastry Classic” in 2000, and shortly thereafter received the critics award as one of the best new chefs in the area, earning him the title of ”Best New American Chef in Atlanta” in from Bon Appetit magazine in 2002. That same year, Atlanta magazine also recognized him for the city’s “Best Chocolate Dessert.” With his long list of honors and accolades, there is no doubt that St. Hilaire will be a part of the restaurant circuit for a long time. His ability to fuse together such distinct concepts as modern and classic shows his talent is nothing short of spectacular. |
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| Chef Jonathan St. Hilaire | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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