MY STORY
Gregory Doyen was born in July 1984 and comes from French Burgundy region.
Fortunately, he was brought up in a very creative family, so the boy had started to experience the magic of pastry since the early childhood and very soon the kitchen became his favorite place.
Little Gregory enjoyed watching closely the way his mother was cooking a pie every Sunday morning with apples that he’d personally just picked from the family garden. Almost every time that smell of freshly cooked pie enchanted the whole neighborhood!
Undoubtedly, all these unforgettable childhood memories were filled with arts and food…
Seduced by the handcrafted glass sculptures that his father had created and the fine dishes from his mother’s hands, Gregory soon realized that his future would include a combination of both worlds.
EDUCATION
At the age of sixteen, Gregory Doyen continued his education at the Culinary College «Le Castel» in Dijon and the ENSP school in Yssingeaux which is known as a leading pastry art school in France.
He also had a 3-year internship at the famous lyonnaise pastry shop «Maison Lafay».
After five years of study, he graduated with four diplomas (CAP-BEP-MC and BTM) providing a solid foundation for what would become his future work.
EXPERIENCE
After Gregory Doyen completed his studies, he started as a confectioner at the “Grand Vefour” in Paris and at the 5-star restaurant “Le St. Paul” in the south of France where he refined his knowledge in “dessert sur assiette“.
PASTRY CHEF
In 2008, at the age of 24, Gregory Doyen was finally allowed to express his passion freely in Moscow for Potel & Chabot.
He remained there as the Pastry Chef for two years and developed new pastry creations and customized events on a daily basis.
EXECUTIVE PASTRY CHEF
In 2011 Gregory became an Executive Pastry Chef for the Hediard group in Russia. He designed and opened a 650 m2 luxury pastry laboratory.
In December 2015 Gregory Doyen accepted the position of an Executive Pastry Chef for the luxury Mandarin Oriental Hotel in Taipei, Taiwan.
Due to his previous extensive experience, Gregory improved his management and pastry skills by running the pastry production with his team of 35 employees. He and his team was producing over 500 different pastries daily for the gourmet restaurant, room service and catering.
Since 2018 Gregory Doyen decided to move forward and set up his own consulting and an educational project «GD Sweet Concept».
Now he is a famous international Pastry Chef who works as a consultant pastry and creative chef under several projects around the world: in Moscow, London, India and China. For these years he increased the social media influence and has over 250K of followers.
He leads many master classes in best pastry schools around the world to share his pastry passion and know-how.
Qualifications
My clients
Louis Vuitton, Cartier, Piaget, Vacheron Constantin, Hermes, Van Cleff&Arpels, Christian Dior, Gucci, Marc Jacobs, Chanel, Prada, Dior parfum, Jaguar, Land rover, BMW, Mercedes Benz, Tiffani&Co, Frey Wille, Mont Blanc, Hugo Boss, Gazprom, Christian Louboutin, Jimmy Choo, Balanciaga, Nespresso, Jaeger- Le coultre, Philips.