Head Pastry Chef Gilles Delaloy transforms the richest cream, fresh fruits, imported chocolates and flavorful spices from across the world into marvelous dessert creations. The delicious tradition of true French delights from delightful pastries and cakes to sweet macaroons and dreamy praline chocolates' marvelously entice both eyes and taste buds. These little sweet secrets will silken on each taste bud of your tongue.
"Chef Delaloy will play an integral role as part of the culinary leadership team at MÉTIS, overseeing pastry operations for the both restaurant and pâtisserie," Chef Owner Nicholas "Doudou" Tourneville stated. "He is a daring and gifted pâtissier, a most-welcome addition to the team that I'm confident will surely please taste buds of guests from across the world."
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."
Chef Delaloy's 25-year career has led him to oversee pastry teams at Las Ventanas al Paraiso, in Los Cabos; The Datai Langkawi, Malaysia; The Ritz-Carlton, Millenia Singapore; Arkady Novikov Group, Moscow, Russia; and the Istanbul Doors Restaurant Group, Istanbul, Turkey; to mention a few exclusive assignments. 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.
"Delaloy's experience of work in foreign countries, set up new operations and manage high-end pastry operations - not to mention his mouth-watering desserts - is a refreshing addition to the MÉTIS culinary team," Managing Director Said Alem declared. "His skills will certainly enliven the restaurant and patisserie."
