Founder, Baker, Pastry Chef
Grégoire was raised in Valais, in the Rhone Valley of Switzerland, where his love for food began. At the age of 15, Grégoire began his first apprenticeship in pastry and baking in his home town, developing a passion for what would be his future.
With more than 25 years of baking experience, Grégoire has worked in some of the finest hotels around the world, including opening the Four Seasons Hotel Hong Kong, where he lead the pastry team.
After 15 years with Four Seasons, Grégoire went on to co-found Bread Elements in Hong Kong – providing handcrafted sourdough breads, croissants and artisan pastries to some of the best restaurants and hotels in town.
Recognised as ',Tatler Best Pastry Chef 2013 for Hong Kong & Macau', Grégoire is also the author of five cookbooks, including two winners of the prestigious World Gourmand Cookbook Award.