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Fulfilling a dream 3 generations in the making
Hailing from Metz in the Alsace-Lorraine region of France, Chef David brings 20 years of experience on the French culinary scene to his role as Executive Pastry Chef at Gaby et Jules. After being recognized for his “golden hand” – la main d’or – for his gift with pastry during his executive chef training at Lycée des Métiers de l’Hôtellerie Raymond Mondon, David was inspired to specialize and pursue his passion for creating the most beautiful pastries in the world. Capping off his training at world-famous Lenôtre and Ladurée, he left an award-winning career in France when was asked in 2010 to become Head Pastry Chef at the award-winning French Bistro Paris 66 and in 2013 as Executive Pastry Chef at Gaby et Jules.
Hailing from Metz in the Alsace-Lorraine region of France, Chef David brings 20 years of experience on the French culinary scene to his role as Executive Pastry Chef at Gaby et Jules. After being recognized for his “golden hand” – la main d’or – for his gift with pastry during his executive chef training at Lycée des Métiers de l’Hôtellerie Raymond Mondon, David was inspired to specialize and pursue his passion for creating the most beautiful pastries in the world. Capping off his training at world-famous Lenôtre and Ladurée, he left an award-winning career in France when was asked in 2010 to become Head Pastry Chef at the award-winning French Bistro Paris 66 and in 2013 as Executive Pastry Chef at Gaby et Jules.
Hailing from Metz in the Alsace-Lorraine region of France, Chef David brings 20 years of experience on the French culinary scene to his role as Executive Pastry Chef at Gaby et Jules. After being recognized for his “golden hand” – la main d’or – for his gift with pastry during his executive chef training at Lycée des Métiers de l’Hôtellerie Raymond Mondon, David was inspired to specialize and pursue his passion for creating the most beautiful pastries in the world. Capping off his training at world-famous Lenôtre and Ladurée, he left an award-winning career in France when was asked in 2010 to become Head Pastry Chef at the award-winning French Bistro Paris 66 and in 2013 as Executive Pastry Chef at Gaby et Jules.
Hailing from Metz in the Alsace-Lorraine region of France, Chef David brings 20 years of experience on the French culinary scene to his role as Executive Pastry Chef at Gaby et Jules. After being recognized for his “golden hand” – la main d’or – for his gift with pastry during his executive chef training at Lycée des Métiers de l’Hôtellerie Raymond Mondon, David was inspired to specialize and pursue his passion for creating the most beautiful pastries in the world. Capping off his training at world-famous Lenôtre and Ladurée, he left an award-winning career in France when was asked in 2010 to become Head Pastry Chef at the award-winning French Bistro Paris 66 and in 2013 as Executive Pastry Chef at Gaby et Jules.
DAVID PIQUARD, FOUNDER AND OWNER, MAÎTRE PATISSIER (MASTER PASTRY CHEF)
Grande Histoire
In working together at Paris 66, it soon became evident that Chef David’s talent needed a bigger stage and that Fred and Chef David’s respective grandfathers “Gaby” and “Jules” also had an unfulfilled dream of opening a patisserie of their own in France. As homage to the French grandfathers, the 3 founders opened “Gaby et Jules” in 2013.
Carrying on a tradition
Born and raised in Altoona, PA and Paris, France respectively, Lori and Frederic met in college at Penn State in 1987. After spending 10 years in France, the couple relocated to Pittsburgh in 1999 and opened Paris 66, the popular Eastside French Bistro in 2009. Now going into its 10th year, Paris 66 has won numerous awards including Best French Restaurant, Best Wait Staff, Best of the ‘Burgh.
Macarons are our life
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Pittsburgh is our home
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