About Chef Dominique Payraudeau
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Growing up in the central region of Berry, near Limoges, France, Dominique was first influenced by his grandmother Adrienne, who worked at a very young age as a cook in the châteaux of a “famille bourgeoise”. Dominique knew very early that he would become a chef. His father, a pastry chef and baker, inspired him greatly. So, at 16, he began a three year apprenticeship at “ Maxim’s,” in Paris, under the guidance of his Mentor Chef Michel Mennant. Then, he worked with Guy Legay at Ledoyen on the Champs Elysees and also at the Hilton in Paris. Dominique then moved to London, England, where he worked for a few years in various well known restaurants and clubs. Fulfilling his dream to come to the United States, Dominique arrived in New York City in the mid 1970’s. He was sponsored by Roger Fessaguet of La Caravelle, in New York. He spent five years at Le Chantilly, as chef saucier and sous-chef. He then joined The Terrace, working under the late chef Duscan Bernic, eventually becoming chef de cuisine. Exploring another interest, Dominique briefly joined his brother at a gourmet catering company in Bergen County, where he currently lives, with his wife and four children. |
In January of 1990, Dominique became the Executive Chef at La Reserve, New York's three star restaurant, where he remained for ten years enjoying his art of cooking. Following his ultimate dream, he opened his own restaurant Chez Dominique, in Bergenfield, New Jersey, in May of 2000. During his tenure of over five years, Dominique, through his classic training and trendy flare, regaled a good part of Bergen County’s palate. Regular customers enjoyed all the special occasion menus year after year. Dominique received many acclaimed articles from the New York Times, the Bergen Record as well as several magazines. He received the ultimate food rating of 26 by the Zagat guide 2005/2006, which quoted him as a “true Artist.” From this day, Dominique has stayed in touch with many of his customers who have become long time friends and still rave about Chez Dominique. |
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| Eager to pass on his knowledge of many years of culinary experience, Dominique embarked on a different path and joined a famous culinary school in New York City as a Chef Instructor. He enjoys teaching and wants to inspire others by sharing his knowledge and passion. He is a member of the Societe Culinaire Philanthropique, the Vatel Club, the Cordon Bleu and l'Academie Culinaire de France. Dominique is an active member of the Knights of Columbus, Ramsey Chapter. | |
| Believed to be one of the first restaurateur, a baker, hung these words on a sign outside his Paris home in 1762.
“Venite ad me omnes qui stomacho laboratis et ego restaurabo vos”
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