CHEF GREGORY GOURREAU

As Executive Chef, Chef Gregory Gourreau brings over a decade of pastry experience and artistry to Juvia Miami Beach Sushi Garage in Miami Beach and Bonito Saint Barthelemy. Gourreau began his career as a chocolatier at Lenotre, Inc.in Paris, France and pastry chef at Restaurant La Villa Carnotin Bordeaux, France in the late 1980s. 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, after the successful “Operation Daguet.” After completing his military service, Gourreau returned to the culinary arts as assistant pastry chef at the world famous Le Moulin de Mouginswhere he worked with Roger Verge to design and assist in the preparation of all desserts for the restaurant. He also served as pastry sous chef at the Michelin-rated two star restaurant Le Chanteclair at the Hotel Negresco in Nice, France.In 1994 Gourreau moved to New York to work with Daniel Boulud as pastry sous chef at Restaurant Daniel.   After three years at there, Gourreau moved west to create desserts and showpieces as pastry chef at the Ritz-Carlton San Francisco Wth Sylvain Portay and at the St. Regis in Dana Point, California. He moved to Las Vegas in 2000 where he served as Executive Pastry Chef at Le Cirque and Circo Restaurants at the Bellagio Hotel with Sirio Maccioni. He was most recently the executive pastry chef for Alain Ducasse at MIX at the Mandalay Bay Resort Las Vegas where he worked until 2007. In 2007 Gregory going Francois Payard(Payard Patisserie and Bistro)at Ceasars Palace in Las Vegas as Executive chef.Gourreau was named “Best Pastry Chef” by Las Vegas Lifemagazine two years in a row, 2001 and 2002.  In 2005, he was awarded “Pastry Chef of the Year 2005”, by KNPR News, Las Vegas Nevada.