With over 26 years of experience in the culinary arts, Chef Michael Gillet has had a long and illustrious career as an award winning two-star Michelin Pastry Chef. In 1989 Michael trained under a two year pastry apprenticeship in his home town of Burgundy France, which paved the way for future opportunities at Michelin star-rated restaurants like Cuisine Actual in Paris and Felix in Cannes . It was there where he met 1986 MOF Jacques Torres who invited him to join the acclaimed New York Time's four-star rated Le Cirque 2000 in New York City. Michael continued his reign as Executive Pastry Chef at numerous Mobile five-star and AAA five-diamond rated Hotels including the Ritz Carlton Beach Resort in Naples where he assisted Pastry Art and Design Magazine's 2003 & 2004 Top 10 Pastry Chef in America Frederic Monti, the Peninsula Hotel in Chicago and the Beverly Hills Hotel in California. Michael's passion for pastry also led him to share his enthusiasm with others by becoming an instructor of pastry at the Art Institute in Santa Monica, California
Michael's most recent accomplishment have taken place on the west coast. In 2007 Michael accepted the position of Executive Pastry Chef for the SLS Hotel in Beverly Hills. Gillet worked closely with James Bear award winning Chef José Andrés to create the extensive pastry programs for the SLS, Tres Restaurant, and the Bazaar by Jose Andres ,which under Michael's supervision garnered a rare four-star rating by the LA Times and was also hailed as one of Travel+Leisure Magazine's 50 Best Restaurants of 2009. In 2010 Michael relocated to Las Vegas, one of the largest food meccas in the world, to open The Sugar Factory in the Paris Hotel. Gillet later became the Executive Pastry Chef for Caesars Entertainment where he developed and implemented the pastry program for three hotels including the Cromwell home of Giada De Laurentiis' flagship restaurant Giada, as well as The Linq and the iconic Flamingo Hotel.
Michael's depth and skills as a pastry chef is only matched by both his charisma and devotion to this growing industry. He truly is a well-rounded chef with a wealth of experiences in all areas, and this versatility is what keeps him current and a continued force in the industry.