Chef Michael Gillet is a two-star Michelin Pastry Chef and a James Beard Award Nominee. Michael began his training in his hometown of Burgundy France when when he was just 14 years old, paving the way to working at Michelin star-rated restaurant, Marc Meneau.
It was there where 1986 MOF Jacques Torres invited him to join the acclaimed New York Time’s four-star rated Le Cirque 2000 in New York City.
Michael later became the Executive Pastry Chef for numerous Mobile five-star and AAA five-diamond rated Hotels including the Ritz Carlton in Naples, the Peninsula Hotel in Chicago, and the Beverly Hills Hotel in California.
In 2007 Michael worked closely with Chef José Andrés to create the extensive pastry programs for the SLS, Tres Restaurant, and the Bazaar by Jose Andres, which under Michael’s supervision garnered a rare four-star rating by the LA Times and was also hailed as one of Travel+Leisure Magazine’s 50 Best Restaurants of 2009. Chef Gillet was then nominated for a James Beard Award.
In 2010 Michael made his way to Las Vegas to open The Sugar Factory in the Paris Hotel. Gillet later became the Executive Pastry Chef for Caesar’s Entertainment, where he developed the pastry program for all Caesar’s properties, which included the creation of the dessert menus for Giada De Laurentis’ and Guy Fieri’s flagship Las Vegas restaurants.
In 2019 Chef Gillet decided to use his talents to launch his own venture, MG Patisserie and Café, which has since garnered fanfare as a neighborhood stand out and a destination spot for tourists around the world.