30 Nov '17, 9pm

Sweet Talk with Premier Patissier, Chef Gregory Gourreau

Sweet Talk with Premier Patissier, Chef Gregory Gourreau

Chef Gregory Gourreau: I began my career as a chocolatier at Lenotre in Paris, France and pastry chef at Restaurant La Villa Carnot in Bordeaux, France in the late 1980s. In 1994, I moved to New York to work with Daniel Boulud as pastry sous chef at Restaurant Daniel. After three years there, I moved west to create desserts and showpieces as pastry chef at the Ritz-Carlton San Francisco and at the St. Regis in Dana Point, California.

Full article: http://www.justluxe.com/lifestyle/dining/feature-1967094.php

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