JONATHAN ST. HILAIRE 

CLASSICALLY trained at the French Culinary Institute, 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, Bouley Bakery and Danny Meyer’s Eleven Madison Park. Further south, in Atlanta, Hilaire worked in award winning kitchens such as 1848 House, Canoe, Spice, The Four Seasons Hotel and was the Executive Chef of the Westeye Group and Executive Pastry chef at Woodfire Grill. For the past several years St. Hilaire was proudly the Executive Pastry Chef of Atlanta’s Concentrics Restaurants. 

DURING THE PAST YEAR, Hilaire turned his love of baking into a wholesale bread company, which will now be run out of Bakeshop, and boasts clients such as Tom Colicchio’s Atlanta CRAFT Restaurant. In 2000, St. Hilaire won the Gold Medal in the “Southern Pastry Classic” 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” from Bon Appetit magazine in 2002. That same year, Atlanta magazine also recognized him for the city’s “Best Chocolate Dessert.” Hilaire was recently selected to be on the advisory board for LE CORDON BLEU, a worldwide leader in Gastronomy, Hospitality and Management.