Pistache NYC
Vendor
French-born, Executive Chef Nicolas was trained the traditional way in France in the art of baking and pastry making. He was a finalist of the "Best Young Baker of France" contest. He has worked in France, Mexico, Estonia, The Hamptons, and at Maison Kayser in NYC before joining Pistache.
We cook and bake as if it were for our own family. We use organic and local ingredients as much as possible. We make everything by hand. The result is an authentic high-end French cuisine with a twist.
Yvan Bedouet
French-born, Yvan received his college degree in Economics
from a Grande Ecole called Neoma. He worked for the French Embassy
in Washington DC before getting an MBA from Columbia University.
Yvan worked on Wall Street for 15 years. He also co-owned a restaurant in Paris
before getting involved with Pistache. He has always been passionate about food and wine.
He is now the sole owner and CEO of Pistache.
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