Chef Simon Herfray

Pastry Chef Simon Herfray provides high quality pastries for any occasion/events in the New York Metropolitan Area or pick up at our location.

Biography

Simon Herfray
Owner & Head Pastry Chef, French'Encas


Born in France, Simon Herfray began his education and immersion in the art of pastry making in the Vendee region of France where he attended the local vocational pastry school. After five years of training and experience he graduated with a Masters Degree in Pastry and Bakery.

Immediately after graduation, Simon left France to work in London for a year and joined the culinary team at Aubaine, a renowned French Restaurant-Bakery in South Kensington, a hub of prestigious world-class restaurants, hotels and museums with a significant French cultural presence (many stars living in the neighborhood can be seen here, eating a croissant!). He then headed to Australia where he lived and worked in Brisbane, and later on in Sydney, to polish and diversify his skills with new techniques.

He moved back to London, and joined the acclaimed Blue Bird Restaurant, is a fabulous addition to the Kings Road restaurant scene, also located in South Kensington. In 2009, Chef Simon Herfray came across the pond, and entered New York City's pastry scene as the new French Executive Pastry Chef of Falai LLC. During his time, he have been part of some unique events with Restaurant Benoit, Le Cirque, Peter Luger Steakhouse or event with made bread for Martha Stewart party! He then moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after he crossed the bridge to Downtown Brooklyn and continued to create unique and delicious desserts at sister restaurants, Bacchus and La Defense Bakery and Bistro.

In January 2014, Chef Simon launched French'Encas (translation in English: “a small snack”), a culinary company focused on catering and teaching the fine art of French cooking through classes and workshops. He is excited to share his talents and expertise in French pastry and dessert making with the New York City community through his classes and menu for wedding, private and corporate events.