Grégory DOYEN

Chef

Born in th Saône Et Loire department, Grégory Doyen apprenticed at the Le Castel vocational high scool in Dijon, where he acquired the basics of pastry cooking and consolidated his genuine passion for this sugary universe. He then went on to obtain his NVQ, technical school certificate and a specialised certificate in plated desserts in 2002. Eager to conquer the world of high-end pastry cooking and thirsty for knowledge, Grégory went to the French National School of Pastry in Yssingeaux, where he studied for his diploma in pastry skills as a sandwich course, apprenticing at the Lafay cake shop in Lyon. In 2004, after obtaining his diploma, he moved to Paris and joined Guy Martin's team at the Grand Véfour**. He then left the capital to join the luxury Saint Paul hotel in Saint Paul de Vence , where he was appointed head pastry chef for the summer season. Back in Paris, Grégory decided to work in culinary decoration and joined Potel & Chabot as decorator. During the years he was there, he trained in the art of icing and sugar craft, alongside Patrick Roger de Campagnolle. In 2007, his international adventure began and Grégory joined the newly opened Grand Lisboa in Macao as Sugar Decorator. In 2008, he returned to Potel & Chabot as pastry chef for the Moscow subsidiary. When this subsidiary was taken over by Hédiard in 2010, he became Executive Pastry Chef, then Catering Director for the group's events division. Since the summer 2014, the twenty nine year old pastry chef has been fully dedicated to his work as consultant for many brands in Russia and abroad, as part of his company, GD Sweet Concept.

Its establishments

GD Sweet Concept - Russia