Award-winning Swiss pastry chef Grégoire Michaud discovered his passion for baking at age 15 during an apprenticeship in his hometown of Verbier, Switzerland. His illustrious culinary journey has taken him from Switzerland to the U.S., the Maldives, Dublin and finally to Hong Kong, which he has called home for over two decades.

For 14 years, Michaud was a key figure in Hong Kong's fine-dining scene, including eight years as the Executive Pastry Chef at the prestigious Four Seasons Hotel Hong Kong. During his tenure, he oversaw the pastry programmes for its six restaurants including the Michelin-starred Caprice (3 stars) and Lung King Heen (3 stars). In 2013 driven by a desire to make artisanal bread accessible to everyone, he founded Bakehouse.

"Connection is at the heart of our hospitality at Bakehouse. By actively listening to guests, our team and collaborating with design partners, we transform dialogue into innovation, like discovering our signature Bakehouse Blue identity. By striving to be our best rather than worrying about competitors, we elevate the experience and hopefully, create positive change across the industry." -- Chef Grégoire Michaud on Design in Dialogue: Connect + Transform

Portrait ©Bakehouse