CULINTRO A Community for Restaurant Professionals
Chef Myriam Eberhardt

Pastry Chef


DBGB Kitchen and Bar


French Brasserie meets American tavern

Signature Dishes

Souffle Chaud


Gateau Russe


About Working With This Chef

Days & Hours:
Average 3 month commitment, days and hours will vary per individual.

Uniform Provided:

Insurance Required:
No, waiver to be signed

Stages Taking On:
Up to two at one time per kitchen or party department.

Length of Each Stage Program:

Hiring Stagiaire as an Employee:
The Chef will evaluate their performance at the end of their term and then discuss future opportunities within the company (properties in NYC, Florida, China, and Vancouver ...)




For Applicants:

Expectations & Qualifications
Coming Soon

Mini Bio:

Pastry Chef Myriam Eberhardt (“Mimi”) started out in the restaurant industry as a cook, only to
realize after six years that the pastry kitchen was where she really wanted to be. Classically trained in culinary arts at the Lycée Joseph Storck in the Alsace region of France, Mimi had always harbored an interest in pastry but would not fully explore her interest before making her move to the New York restaurant kitchens of Chef Daniel Boulud.

Prior to coming to New York, Mimi spent five years at La Manoir aux Quat’saisons, a two Michelin star restaurant in Oxfordshire, England, working with famed Chef Raymond Blanc. Though she focused primarily on savory dishes during this time, the brief four months Mimi spent in the pastry department set the career path she would follow from that point on. Mimi, under the direction of Chef Daniel Boulud, officially turned to pastry upon arriving in the kitchen at Café Boulud in New York in September 2005. There she would work alongside pastry chef Eric Bertoia and later Raphael Haasz.

Two years after accepting a position as a pastry cook at Café Boulud, Mimi moved on to DB Bistro Moderne as pastry sous chef. At Café Boulud, Mimi was exposed to both modern techniques and classic desserts – both French and American. At DB Bistro Moderne, she focused more on modern French pastries, mastering the necessary techniques, an education and proficiency that would earn her the promotion to the position as head Pastry Chef at DBGB Kitchen and Bar in May 2009. Though her career may have begun on the savory side, Chef Mimi has never looked back – relishing the sweet path ahead.




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