Concentrics Dissolves Partnership with St. Hilaire
Bob Amick and Todd Rushing, co-founders of Concentrics Restaurants, announce their decision to dissolve Concentrics’ partnership with Jonathan St. Hilaire and BAKESHOP. St. Hilaire will operate BAKESHOP under internal management.
“We sincerely enjoyed working with Jonathan St. Hilaire and assisting in the success of BAKESHOP,” states Bob Amick, owner of Concentrics Restaurants. “We were pleased to maintain a relationship with him for so many years and wish him the best of luck in his future endeavors.”
St. Hilaire worked as the Executive Pastry Chef for all of Concentrics’ Restaurants until 2009, when he partnered with Concentrics in the opening of BAKESHOP. The Midtown boulangerie and patisserie offers breads, croissants, cakes, quiches, sandwiches, salads and brewed coffees. The concept operates in true European style—baking batches throughout the day for both wholesale and retail offerings.
Classically trained at the French Culinary Institute, St. Hilaire’s resume lists culinary positions in New York City including Terrance Brennan’s Picholine, Payard’s Patisserie and Bistro, Bouley Bakery and Danny Meyer’s Eleven Madison Park. And in Atlanta, Hilaire worked in at 1848 House, Canoe, Spice, The Four Seasons Hotel, Executive Chef of the Westeye Group, and as Executive Pastry chef at Woodfire Grill. St. Hilaire was recently selected to be on the advisory board for Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management.
Concentrics Restaurants, founded in 2002 by Bob Amick and Todd Rushing, specializes in chef-driven culinary destinations including ONE. midtown kitchen, TWO urban licks, TAP, PARISH Foods & Goods, Murphy’s, Lobby at TWELVE, Room at TWELVE and LUMA on Park. The company offers a full-service development and management team and has partnered with Murphy’s Restaurant, Sports Radio 790 The Zone, Legacy Property Group, France Developments, The Novare Group and ECD Company.
St. Hilaire recently participated in Restaurant Forum’s April 2010 Chef’s Roundtable cover story.
