Grégory DOYEN

Pastry chef

Grégory Doyen, a graduate of the ENSP, heads up GD Sweet Concept, an international consulting and training firm. In 2020, he became a Les vergers Boiron Consultant.


Grégory Doyen, 36 years old, hails from the central French region of Saône-et-Loire. He began to train as a cook at the Castel professional lycée in Dijon before being accepted at the École Nationale Supérieure de Pâtisserie in Yssingeaux (ENSP), where he graduated with a Technical Aptitude diploma, working at the same time with the Pâtisserie Lafay in Lyon. In 2004, he was recruited by Guy Martin at the Grand Véfour in Paris, then became Pastry Chef at the prestigious Saint-Paul Hotel in Saint-Paul-de-Vence. He went on to focus on artistic ice sculpting and tailor-made decorations, which enabled him to head up the Moscow wing of Potel et Chabot and to supervise the launch of the Grand Lisboa in Macao, China. He then went on to become Executive Pastry Chef at the Mandarin Oriental Hotel in Taiwan, then Restaurant Manager of the du Hédiard Group in Russia.

In 2014, he decided to focus on teaching and sharing his skills and founded his own consulting firm, GD Sweet Concept, giving Master Classes worldwide, from Dubai to Helsinki, via Moscow, Oman, Doha, Qatar, Abu Dhabi, Prague, Moldavia, Indonesia, Spain, Tunisia… With the outbreak of the Covid-19 pandemic, he adapted by focusing his activities on digital platforms and working on a new concept he calls  Unnovation, which he defines as a new approach “to rethink our craft, our products, our production tools, our designs and our relationships to our customers. Therefore, this a great opportunity to redefine our way of living and working in the future: to slow down, to produce better, more intelligently, more sustainably, more responsibly…”


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