Chez Tonton Gilles
Since I was 7 years old I wanted to be a Pastry Chef and I worked very hard and my dream came true.
I am a Master Pâtissier Chef and Chocolatier with over 37 years of experience in top London restaurants including Conran’s Mezzo (Europe’s largest restaurant and in the height of fashion during the 90s), Sally Clarke (my mentor) where I learnt all about the best products in the UK, Bagatelle Concept Limited where I was the Head Pastry chef in South Kensingtonin late 90’s and at Paul Rhodes bakery (the 2nd largest bakery in London).
I love creating delicious food using the finest ingredients.
Now I am pleased to be able to bring some of the cakes I love to you.
If you would like a specific cake, do not hesitate to ask.