“Croissant King of Los Angeles”
Croissants aren’t the only bakery item in the repertoire of pastry chef Noubar Yessayan, but it’s the main reason everyone, including the press, calls him the “Croissant King of Los Angeles.” One of Southern California’s elite pastry chefs, classically trained in French culinary techniques at the famed Le Cordon Bleu in Los Angeles, Noubar is just as accomplished when baking bread, creating cakes, pies and other desserts. Noubar’s reputation for extraordinary pastries and breads as Head Baker/Pastry Chef at Maison Giraud, with French chef Alain Giraud in Pacific Palisades, has earned him the right amount of critical acclaim to appear as a contestant and winning finalist on the TV Food Network’s 2014 summer series “King of Cones” cooking show.
Among his specialties are flaky croissants and pain au chocolats, delectable chocolate soufflés, cannelés, viennoiserie pastry, crispy baguettes and specialty rolls. In a short time, both Noubar’s charisma and talent have gained him a loyal following with accolades from some of Los Angeles’ most discriminating critics and reviewers. Jonathan Gold, the Pulitzer Prize-winning critic for the Los Angeles Times, along with fellow Los Angeles Times critics Russ Parsons, Betty Hallock, and Noelle Carter, have recently crowned Noubar the “Croissant King of Los Angeles.” When Gold was writing for the LA Weekly, he praised Noubar’s pain au chocolat as one of the “99 Things to Eat in L.A. Before You Die.”
Born and raised in Beirut, Lebanon, Noubar moved to California after high school, where he was professionally trained at Le Cordon Bleu College of Culinary Arts in Los Angeles. He was “discovered” while attending Le Cordon Bleu and upon graduation was recruited to join the culinary staff of the prestigious Bastide restaurant in West Hollywood. Soon afterwards, Noubar was recognized by Alain Giraud for his talent, enthusiasm, and savvy professionalism and joined Anisette Brasserie in Santa Monica as Head Baker and Pastry Chef. Another promotion came shortly thereafter when Giraud appointed Noubar to open and supervise the bakery of Maison Giraud in Pacific Palisades. Noubar also previously provided artisan pastries for Intelligentsia, a high-end coffee roaster and shop with locations throughout Los Angeles, New York and Chicago, and consulted for important culinary establishments such as Savory in Malibu and SOHO House in West Hollywood.
After being appointed executive pastry chef of the Soho House West Coast, he spent almost two years working with the exclusive clientele of Soho House, heading the pastry departments of Soho House West Hollywood and Little Beach House in Malibu. During his tenure at Soho House he worked closely with Chef Andrea Cavaliere creating some of the best desserts in town that fit the concept of the worldwide famous private clubs.
As of November 2017, Noubar has teamed up with celebrity chef Suzanne Goin, joining her team as Executive Pastry chef of the Lucques Group, overseeing creations of desserts for Lucques, AOC, Tavern and Lucques Catering. Extraordinary desserts and delectable baked goods are soon to be expected throughout the group.
Mixing his Middle Eastern, Lebanese and Armenian background with French culinary traditions from his upbringing and his frequent travels to France and Belgium, Noubar fuses the very best of his international cooking skills and specialized training to create recipes that offer a unique and scrupulously perfected approach to baking and cooking. Even though he’s a master of the art of pastry and bread, Noubar’s repertoire extends to all sections of the kitchen.
Noubar’s culinary heritage is deeply influenced by his travels and his passion for exploring new gastronomical customs and cultures. He also speaks English, French, Arabic and Armenian fluently. When not baking and cooking, Noubar’s hobbies include collecting vintage linens and antique plates, reading and entertaining.