Before joining the Johnson & Wales faculty in 1996, Chef Gilles Hezard worked for a variety of restaurants in New York, including French Continental Restaurant, Garden Street Bakery and Café, Garden City Hotel and the Rainbow Room.Growing up in France, he earned a CAP in Audincourt, France and worked in Bermuda, Switzerland, the Bahamas and Canada. He earned the title of Certified Master Baker in 2005 and the title of Certified Executive Pastry Chef and is an Approved Culinary Evaluator. He has also won numerous awards.