Parting is such sweet sorrow, unless you are chef Toby Hill and local restaurateur Stephen Roy of 586 Bistro and Fresh Ketch.

Hill will be leaving Pain D'Avignon in May and with the parting there will be partnering. The two men will come together as partners in the HiRo Restaurant Group with two locations on Hyannis' Main Street, 586 Bistro and the newly renovated Fresh Ketch.

The pair hope to open more restaurants together in the future allowing for different concepts to please diverse palates.

The two came together to streamline an approach in creating and managing in the existing spaces, according to a press release.

Hill graduated of Johnson and Wales University and his resume includes posts at The Federalist at the XV Beacon Hotel and Chatham Bars Inn. Chef Hill's cooking elevated the Pain D'Avignon to one of Cape Cod's finest kitchens, and he was named Edible Cape Cod's 2011 Local Hero Best Chef. 

Roy is a Cape Cod native who has been in the restaurant business for more than 18 years. He opened Fresh Ketch in 2005 and 586 Bistro & Bar in 2009.

"[I'm] happy to have someone to bounce ideas off of - someone with Toby's experience and expertise," Roy said. He said they have the "same passion, drive and beliefs about the food industry."

Both men connected over a shared love of food and desire to offer quality dining experiences for the community and are excited for something new and challenging. 

Hill will continue to buy locally raised and organic food as much as possible, and foster his relationships with local farms such as CapeAbilities Farm, Blue Ribbon Farm, Surrey Farm, Luscious Organics, Cape Cod Organic Farm, Wanna Bee Farm, Not Enough Acres, as well as continue his charity work, he said.

By the end of May, Hill will begin cooking at 586 Bistro & Bar full-time. Between now and then, he will be putting his twist on the concept of a seasonal seafood restaurant at the Fresh Ketch with a new menu. 

The menu at 586 Bistro & Bar will undergo gradual changes to represent Hill's style of cooking. However, Roy said one thing that will remain the same is its very popular wood fired pizza.

"Those ovens are so unique," said Hill. "We will always use it for pizza and whatever else I can cook in there."

Together the goal is to undergo an entire concept change of the 586 Bistro in the beginning of 2013 with a grand re-opening scheduled for March 2013.