February 20-24, 2019 Miami Beach
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Gregory Gourreau

Gregory Gourreau
Executive Pastry Chef
Juvia Miami Beach, Sushi Garage, Bonito St. Barths

Born in Tours, France, Gregory Gourreau is the Executive Pastry Chef of Juvia Miami Beach, Sushi Garage and Bonito St. Barths. He is bilingual in English and French. Gourreau previously served as Executive Chef at Payard Pâtisserie & Bistro at Caesars
Palace and Bistrot in New York. His exceptional skills range from leading day-to-day operations of the pastry team to incorporating fresh, unique seasonal ingredients into his ever-changing desserts.

In 1980, Gourreau started his professional career in France as... READ MORE

Gregory Gourreau
Executive Pastry Chef
Juvia Miami Beach, Sushi Garage, Bonito St. Barths

Born in Tours, France, Gregory Gourreau is the Executive Pastry Chef of Juvia Miami Beach, Sushi Garage and Bonito St. Barths. He is bilingual in English and French. Gourreau previously served as Executive Chef at Payard Pâtisserie & Bistro at Caesars
Palace and Bistrot in New York. His exceptional skills range from leading day-to-day operations of the pastry team to incorporating fresh, unique seasonal ingredients into his ever-changing desserts.

In 1980, Gourreau started his professional career in France as a chocolatier at Lenotre in Paris and pastry chef at Restaurant La Villa Carnot in Bordeaux. In 1991, he was commissioned by the French army as a paratrooper during the Persian Gulf War and was awarded the “Medal of Liberation of Kuwait” by the French Ministry of Defense. Completing his military service, Gourreau returned to the culinary arts as Assistant Pastry Chef at the world famous Le Moulin de Mougins where he worked with Roger Verge. He also served as Pastry Sous Chef at the Michelin-rated two-star restaurant Le Chantecler at the Hotel Negresco in Nice, France. In 1994, Gourreau moved to New
York to work with Daniel Boulud as Pastry Sous Chef at the Michelin-rated two-star restaurant, Daniel.

After three years at Daniel, Gourreau moved west working at some of the top restaurants in the country including the Ritz-Carlton San Francisco, the St. Regis in Dana Point, Le Cirque and Circo Restaurants at the Bellagio Hotel with Sirio Maccioni, Alain Ducasse’s mix at the Mandalay Bay Resort Las Vegas, and with François Payard (Payard Patisserie and Bistro) at Caesars Palace in Las Vegas.
During his time in Las Vegas, Gourreau received several accolades. He was named “Best Pastry Chef” by Las Vegas Life magazine two years in a row, 2001 and 2002, and in he was awarded “Pastry Chef of the Year 2005”, by KNPR News. Today, Chef Gregory brings over a decade of his pastry talents and artistry as the Executive Pastry Chef for Juvia Miami Beach, Sushi Garage and Bonito St. Barths to create gourmet desserts that embody his rich background of French, Japanese and Peruvian cuisines.

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MEDIA CONTACT
Carma Connected
Ashley Jimenez, Ashley@carmaconnected.com
Sydney Dixon, Sydney@carmaconnected.com
305.438.9200

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