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Partistry is the creation of Jehangir Mehta, pastry chef at one of Manhattan’s most acclaimed restaurant. Featuring handmade chocolates, teas, and confections, Partistry also has hand painted, fresh flower wedding cakes and wedding favors.

A graduate of the Culinary Institute of America in Hyde Park, New York, Mehta has been a pastry chef in some of the finest restaurants in New York City, including Jean Georges, Union Pacific, Virot, Compass and Aix, where he works with his culinary soul mate, Didier Virot.

Mehta finds endless inspiration in cultural heritage and Ayurveda. His favorite ingredients are fruits and spices. “I feel that dessert should compliment the meal. I like small desserts that are not too sweet,” he says. His predilection for these ingredients is evident in Partistry’s line of Star Anise and Grand Marnier Truffles, and in its Pineapple Chamomile Lavender Tea.

Renowned for his inventive creations, Mehta has garnered a lot of media attention. The New York Times restaurant critic William Grimes says, "Jehangir Mehta, the Pastry Chef shares Mr. Virot's exotic taste. He has a daring streak that suites Mr. Virot's menu." Daring is his style as Moira Hodgson of the New York Observer agrees, "One of the most daring and orginal Pastry Chefs, I have come across in New York. His creations are unexpected but with coherence and personality."