Gregory Doyen, an outstanding pâtissier, has distinguished himself with his unique brand of pastries with exotic flavors. What sets him apart from the rest, he explains on sogoodmagazine.com, “My creations, first of all, are based on aesthetics, because a cake must have a surprise effect and should be enjoyed with the eyes in the first place. The taste has to be clear and precise to give a unique experience for the customer”.
Hailing from the Burgundy region of France, Doyen was born in a creative family. He grew up watching his mom cook pie with fresh apples that he’d hand-pick from the family garden. He also watched his mother create the magic of pastry. His father, too, was creative and used to create beautifully handcrafted glass sculptures. These fond childhood memories, filled with arts and food, are what shaped him. And it wasn’t difficult for him to choose his career path.
When Doyen turned 16, he enrolled in the Culinary College, Le Castel in Dijon, France. Seeing his natural affinity towards pastries, he continued his education in École Nationale Supérieure de Pâtisserie (National Superior School of Pastry), a leading pastry art school in Yssingeaux, France. While studying, he also underwent a three-year internship at the famous Lyonnaise pastry shop, Maison Lafay.
Doyen graduated with four diplomas that laid a solid foundation for him for his future work as a pastry chef. Once he completed his studies, he started working as a confectioner at the Le Grand Véfour in Paris, France, and at a restaurant in a five-star hotel, Le Saint Paul in Rue Grande, in Saint-Paul-de-Vence, France. These exposures gave him an opportunity to hone his skills in making dessert sur assiette (dessert on a plate).
Doyen went on to become the pastry chef for Potel & Chabot in Moscow, Russia, and, after that, an executive pastry chef in the Russian branch of the Hediard group, a French luxury chain of fine foods. Later, he joined the Mandarin Oriental Hotel in Taipei, Taiwan as an executive pastry chef. Finally, he set up his own consulting firm ‘GD Sweet Concept’ and works as a consultant pastry and creative chef around the world.
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