Gregory Doyen was born in July 1984 and comes from French Burgundy region.
At the age of sixteen, Gregory Doyen continued his education at the Culinary College «Le Castel» in Dijon and the ENSP school in Yssingeaux which is known as a leading pastry art school in France.
He also had a 3-year internship at the famous lyonnaise pastry shop «Maison Lafay».
After five years of study, he graduated with four diplomas (CAP-BEP-MC and BTM) providing a solid foundation for what would become his future work.
After Gregory Doyen completed his studies, he started as a confectioner at the "Grand Vefour" in Paris and at the 5-star restaurant "Le St. Paul" in the south of France where he refined his knowledge in "dessert sur assiette".
In 2008, at the age of 24, Gregory Doyen was finally allowed to express his passion freely in Moscow for Potel & Chabot.
In December 2015 Gregory Doyen accepted the position of an Executive Pastry Chef for the luxury Mandarin Oriental Hotel in Taipei, Taiwan.
Due to his previous extensive experience, Gregory improved his management and pastry skills by running the pastry production with his team of 35 employees. He and his team was producing over 500 different pastries daily for the gourmet restaurant, room service and catering.
Since 2018 Gregory Doyen decided to move forward and set up his own consulting and an educational project «GD Sweet Concept».
Now he is a famous international Pastry Chef who works as a consultant pastry and creative chef under several projects around the world: in Moscow, London, India and China. For these years he increased the social media influence and has over 250K of followers.
He leads many master classes in best pastry schools around the world to share his pastry passion and know-how.