Grégory DOYENPastry chef
Originally from Saône and Loire (France), Grégory Doyen learned the basics of baking in Dijon and confirmed a real passion for this sweet world. Eager to conquer the high sphere of pastry and to ever learn, Grégory joined the National School of Pastry (Yssingeaux) where he prepared a BTM (Artisan Technical Certificate) in Pastry, with a block-release training at Lafay Pâtisserie in Lyon. While graduated in 2004, he moved to Paris and joined Guy Martin’s team at the Grand Véfour ** then left the capital to the luxurious Saint Paul de Vence hotel, where he worked as Pastry chef. Thus he decided to turn towards to decoration, he joined the Potel & Chabot company as a designer and in 2007 left for the opening of Grand Lisboa in Macau (China) as Sugar Decorator. Executive Pastry Chef and Food and Beverage Manager, this young chef of 34 years is entirely devoted to his consulting projects in Russia and abroad, through its own GD Sweet Concept company.