Pastry chef
Gilles Renusson
- Discipline
- Pastry chef
Portrait of Gilles Renusson
i. Biography
French Certified Master Pastry Chef Gilles Renusson has worked across pastry service, team competition, and teaching, with a career split between production and instruction.
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Training at the Secchia Institute for Culinary Arts gave Gilles Renusson the technical base that later carried into competition and classroom work. He then served as captain of the American team, coupe du Monde de la Pâtisserie at Coupe du Monde de la Pâtisserie (from 1991) and as professor, Secchia Institute for Culinary Arts at Grand Rapids Community College in Michigan (until 2021).
Where They Are Now
He has also said, "I do not plan on ever totally distancing myself from a profession which has brought me so many wonderful experiences and memories."
In Their Words “I do not plan on ever totally distancing myself from a profession which has brought me so many wonderful experiences and memories.”
Honors
Gilles's honors include Chevalier du Ordre du Mérite Agricole (Order of Agricultural Merit).
FAQ
Asked of Gilles
What is Gilles Renusson's current role?
Certified Master Pastry Chef.
Where did Gilles Renusson train or study?
Gilles Renusson trained at Secchia Institute for Culinary Arts.
What recognition has Gilles Renusson received?
Chevalier du Ordre du Mérite Agricole (Order of Agricultural Merit).
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The Sunday email
Read about chefs like Gilles Renusson in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.