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Allegro pastry chef Pierre Gatel has always been passionate about his work. As a child, he spent most of his time in his grandfather’s pastry shop in Brittany, France. At 15, he left home and began a two-year apprenticeship with notable French pastry chef Jacques Cheftel. Gatel next enrolled in the Compagnons du Devoir in Marseille and studied under Pierre Zeppini.
Later, Gatel moved to Paris where he worked for the pastry shop, Joubin. It was during his tenure in Paris that Gatel was sought after by celebrity chef Francois Payard. Payard recruited Gatel and hired him to be responsible for the cake station at his newest pastry shop located on Manhattan’s Upper East Side. While working under Payard, Gatel competed in several pastry arts competitions and won such distinctions as “Most Artistic Plated Dessert.” Gatel was introduced to Chef Alain Ducasse, who hired him as executive pastry chef for his four-star, fine dining restaurant, the Essex House in New York City. Gatel moved to Las Vegas to work at the Wynn and Encore and was promoted to executive pastry chef.