Born and raised in the Valais region of the Rhône Valley, South of Switzerland, Gregoire Michaud grew up immersed in food; embarking in a pastry apprenticeship at age 15.
After some years in Switzerland, Michaud 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, Gregoire remained with Four Seasons and moved to the Maldives to head the pastry team at Kuda Huraa. Michaud then went back to school to earn his hotel management diploma at the famed Lausanne Hotel School. Gregoire 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 to lead the Pastry team of the Four Seasons Hotel since the pre-opening period, in the summer of 2005. It’s with a team of 19 passionate patissiers that Gregoire was able to develop the evolution of the pastry to the highest standards at the Four Seasons Hong Kong, working closely with Chef Vincent Thierry and Chef Chan Yan Tak, both awarded Three Michelin stars.