In 2011 Gregory became an Executive Pastry Chef for the Hediard group in Russia. He designed and opened a 650 m2 luxury pastry laboratory.
In December 2015 Gregory Doyen accepted the position of an Executive Pastry Chef for the luxury Mandarin Oriental Hotel in Taipei, Taiwan.
Due to his previous extensive experience, Gregory improved his management and pastry skills by running the pastry production with his team of 35 employees. He and his team was producing over 500 different pastries daily for the gourmet restaurant, room service and catering.
Since 2018 Gregory Doyen decided to move forward and set up his own consulting and an educational project «GD Sweet Concept».
Now he is a famous international Pastry Chef who works as a consultant pastry and creative chef under several projects around the world: in Moscow, London, India and China. For these years he increased the social media influence and has over 250K of followers.
He leads many master classes in best pastry schools around the world to share his pastry passion and know-how.