Seeking permanence
With visa extension for chef, French pastries are safe in Squirrel Hill
Vive le macaron. Pastry chef David Piquard’s immigration troubles have been resolved temporarily — and possibly permanently.
Mr. Piquard, co-owner of Squirrel Hill pastry shop Gaby et Jules, which specializes in delicate and colorful French macarons, found out last month that his application for an immigrant visa had been denied. That decision could have meant that Mr. Piquard and his family would have had to leave the country in April.
Last week, however, he was granted an extension to his H1-B visa, meaning that he can stay in the U.S. until May 2019. During that time, Fred Rongier, owner of the East Liberty restaurant Paris 66, plans to sponsor him for a green card under a new legal strategy. Mr. Piquard, 43, also is chef de cuisine at Paris 66, where he worked full time before opening Gaby et Jules with Mr. Rongier.
“David is incredible. He is the best,” Mr. Rongier said. “He should have his green card because he has taught so many people, has brought so much joy to other people.”
Mr. Rongier hopes the new strategy, under the advice of attorney Ellen Freeman of law firm Porter Wright, will be more successful. Previously, Mr. Piquard had been attempting to secure a difficult-toobtain immigrant visa for those with “extraordinary ability.” Now, he will attempt to qualify under the “skilled worker” category, which requires more steps in the application process but is less exclusive. They also will appeal the denial of the “extraordinary ability” decision. Ms. Freeman had previously been concerned that because of new policies put in place by the Trump administration, Mr. Piquard’s H1-B visa extension would not be approved.
“It’s possible that unfortunately
we didn’t go for the correct green card, but it’s the way it is — I have no regrets,” Mr. Rongier said. “Life is full of surprises, and sometimes you have to go with the flow. They extended his H1-B and we’ll go full throttle with the green card.”
Mr. Piquard came to Pittsburgh in 2004, planning to open a French patisserie with the financing of a French businessman. But when that businessman disappeared, taking Mr. Piquard’s money with him, he had to return to France.
He received a call seven years later from Mr. Rongier, whom he had met in Pittsburgh, about an opening for a pastry chef at Paris 66. He returned — and the two opened Gaby et Jules on Murray Avenue in Squirrel Hill in 2013. Desserts from Gaby et Jules are now sold in Downtown at the Market Street Grocery, at the Whole Foods in Pine, a kiosk at Pittsburgh International Airport and — as of last week — at the Nemacolin Woodlands resort in Farmington.
“I’m not going to stop here — we want to do more,” Mr. Rongier said. “Gaby et Jules is in Pittsburgh and going to stay in Pittsburgh.”