Gilles Hezard


Contact Information
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Born and raised in France, I spent three years apprenticing in French pastries, chocolate, ice cream and confectionery under the tutelage of master pastry chef Georges Vergne.“

Bio

Chef Hezard was born and raised in France. He entered the pastry field at age 14. After earning his CAP (bachelor degree equivalent), he spent three years apprenticing in French pastries, chocolate, ice cream and confectionery under the tutelage of master pastry chef Georges Vergne. 

After the apprenticeship, Hezard spent a year in Switzerland to immerse himself in the art of chocolate. He then spent two years in Bermuda, working as a pastry cook for Princess Hotels. That was followed by work at the Grand Bahama and the Xanadu Hotel. In 1976, he spent a year in Canada working during the Winter Olympics. In 1979, he returned to Bermuda to work for Horizons Guest House.

Later in 1979, Hezard came to the United States to work at the French pastry shop Le Chantilly in New York City. His experience includes working for Rainbow Room and Garden City Hotel, and serving as owner/operator of Garden Street Bakery & Cafe.

Hezard taught baking and pastry techniques at The Culinary Institute of America for six years. In 1996, he joined Johnson & Wales University, where he is currently a senior instructor. In 1999, he earned the title of Certified Pastry Chef, and in 2005, he became a Certified Master Baker.