Born and raised in the Valais region of the Rhône Valley, South of Switzerland, Grégoire grew up immersed in food; embarking in a pastry apprenticeship at age 15. After several years, Grégoire started working abroad, notably the USA where he worked at the Broadmoor Hotel and the Beau Rivage Hotel. Eager to discover more, he landed at the Regent Hotel in Hong Kong. Once the Regent was handed over to the Intercontinental Hotel Group, Grégoire decided to stay with Four Seasons Hotel and moved to the Maldives to lead the pastry team at Kuda Huraa. Grégoire then went back to school to earn his hotel management diploma at the famed Lausanne Hotel School and spent the year following his graduation as an Assistant Food and Beverage Manager at the Four Seasons Hotel in Dublin.

Hong Kong was calling again, but this time was to lead the Pastry team of the Four Seasons Hotel Hong Kong, where he spent eight years. It’s with a team of 19 passionate patissiers that Grégoire was able to develop the evolution of the pastry to the highest standards at the Four Seasons Hotel Hong Kong. During his time there, he also worked closely with Chef Vincent Thierry and Chef Chan Yan Tak, both awarded 3 Michelin stars.

With more than 20 years of baking around the world, Grégoire was recognised as “Tatler Best Pastry Chef 2013 for Hong Kong & Macau”. He is also the author of five cookbooks, including two winners of the prestigious World Gourmand Cookbook Award. With a unique and insightful style, he also writes for several monthly publications and shares more deliciousness on his blog. In addition to his many duties, Grégoire is regularly invited to judge international competitions.

Today, Gregoire is the co-founder of Bread Elements and Pastry Elements – providing handcrafted sourdough artisan breads, croissants and fine pastries for Hong Kong’s finest names of the F&B industry.