10/26/2022
Gregory Doyen is one of the world’s most beloved pastry chefs. Born and raised in the French Burgundy region he experienced the magic of pastry in early childhood, growing up in a house that was full of art, food, and creativity. Every Sunday morning, Gregory could be found closely watching his mother cooking pie; it was here that the favours, aromas, and precision of pastry cooking first captivated his senses, and very soon the kitchen became his favourite place.
He graduated Alain Ducasse' Academy Ecole Nationale Supérieure de la Pâtisserie (ENSP), then he started his journey around the world. In 2016 he became executive pastry chef for Luxury Mandarin Oriental Hotel in Taipei, Taiwan. Not only he improved his management and pastry skills by running the pastry production with 35 employees in his team, he produced over 500 different pastries daily for gourmet restaurant, room service and catering. In his vision Pastry should be healthy and elegant. Therefore a natural flavour is key for a pleasant experience.
Gregory is traveling around the world to teach at top pastry schools and Toronto is one of his next stops in November! Don’t miss this chance to learn how to make his signatures and secret techniques. Link in bio for more information and registration!
