Gilles Delaloy has joined lebua Hotels and Resorts as Executive Pastry Chef. He plays an integral role as part of the culinary leadership team at The Dome, overseeing pastry and bakery operations for all restaurants.
A love affair with pastry-making at a young age has sent Chef Delaloy across the globe. At the tender age of 15, Delaloy started a formal course of pastry-making and graduated first in his class in Paris, France. He apprenticed in a Michelin-starred restaurant and, thereafter, left France for Los Angeles, United States. Continuing his work at New York's historic Waldorf Astoria led Delaloy to CENA, one of the city's most acclaimed restaurants.
"Growing up in Paris, my parents owned a bakery. And it was when I spent some time with my Italian grandmother in the South of France that my love for making cakes surfaced," Delaloy passionately expressed. "My philosophy is to put the ingredients first and then create architectural textures and play with each element to tantalize both the eye and the palette."
Delaloy's creations have been featured in books and by high-profile media outlets, including The New York Times, Food & Wine, and New York Magazine.
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