By Tom Vartabedian
BOSTON — Nathan Kibarian grew up watching his mother and grandmother bake exquisite Armenian pastries.
Now, people are watching him.
Kibarian is the type of pastry chef you would want in your kitchen the night of a VIP house party. Just leave the phyllo dough and other ingredients to him.
After spending a few years working at the Ritz Carlton in Washington, DC, Kibarian has returned home, creating new fans at the Bastille Kitchen in Boston which offers an eclectic approach to modern Parisian dining.
And many of the recipes he learned from generations past are being employed in his new environment.