With over 30 years experience in the pastry industry, Chef Gilles has conducted numerous demonstrations both locally and internationally. He was responsible for the creations of the dessert menu at The Hotel Ritz, Paris as Deputy Head Pastry Chef. He later moved to The French School of Gastronomy “RITZ ESCOFFIER” Paris from 1996 to 2001. Over the years, Chef Gilles has developed training programs for French Culinary Art in Japan, Brazil, and the United States of America. After Ritz Escoffier, Chef Gilles continuing his career as a Professor & Pastry Consultant at Lenotre from 2002 until now. He developed the “Masterclass” Intensive Training Program and created “The Art of Macarons” course which won the first price in Innovation European 2005. 

Chef Gilles currently the Pastry Professor for Intensive Training Program at Heavenly Sweet Academy.