Chef Michael Gillet

Most recently Chef Michael Gillet was The Corpoarte Pastry Chef for SugarFactory in Las vegas and at The SLS Hotel at Beverly Hills as Executive Pastry Chef in 2008, as part of the grand opening team. Chef Gillet worked closely with renowned Chef José Andrés to create the extensive pastry programs for SLS’ banquets and catering, in-room dining, three-meal restaurant Tres, as well as the highly acclaimed Bazaar by José Andrés. He now oversees the day to day operations of the pastry team and new culinary developments in the pastry department. Chef Gillet first nurtured his curiosity for cuisine as a cook in the Burgundy region of France, growing to new heights with positions at exclusive organizations including The Beverly Hills Hotel, several Ritz Carlton properties, and Le Cirque in New York City.

Chef Gillet trained at a two year pastry apprenticeship in France, which paved the way for future opportunities at Michelin star-rated restaurants in Paris, Cannes and Aix-en-Provence. It was here that he met Jacques Torres, who invited him to join the acclaimed Le Cirque in New York City, where he worked for two years. Later, he assisted Chef Frederic Monti at the Ritz Carlton Beach Resort Naples, continuing to the Ritz Carlton Golf Resort Naples as Executive Pastry Chef, and also the Peninsula Hotel in Chicago and Phoenician Hotel & Resort in Phoenix, Pastry Chef at the Beverly Hills Hotel and Bungalow, also as pastry chef instructor at the art institutes in Santa Monica California