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Gregory Doyen

He takes his first steps in the trade at Lafay Cake Shop in Lyon, the city where he also obtained his professional diploma. He moves to Paris to become part of Guy Martin’s team at the three Michelin star Le Grand Vefour. His international adventure began at the Grand Lisboa in Macau as Sugar Decorator, and a year later he joined the luxury catering company, Potel et Chabot, as decorator. Since the summer of 2014, he has been working as a consultant for numerous brands in Russia and abroad for his own company, GD Sweet Concept.

Gregory Doyen is currently Executive Pastry Chef at the most luxurious hotel in Taipei, the Mandarin Oriental, where he is in charge of the Madarin Cake Shop, breakfast, private events, afternoon tea as well as bakery.

My creations are a combination of aesthetics and the right flavours. For me, pastry should create an impact on the guest upon the first impression. It has to be visually attractive at first. Then the flavours will slowly emerge to complete the whole experience.  

so good.. magazine #17

Featured in so good #17

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