When Vincent GIL turned 17 years old, he started discovering cooking at Talence Hostellerie Restauration to obtain a “BTS”, (Superior Technical Certificate) cooking speciality.
In 2010, he joined “Thierry Lalet Dessert” to shift his career toward pastry kitchen and deepened his expertise in the pastry at “La Boulangerie de l’Hotel de Ville” and “Antoine” in Bordeaux. He moved to Paris in 2013 and got responsible for bakery, confectionary, cake montage and finition at “la Patisserie des Reves” by Philippe Conticini.
After 3 years, to obtain international work experience and expand his knowledge as Pastry Chef, he worked to open the franchise of “La Patisserie des Reves” and Korean pastry shop “Amandier” in Seoul, South Korea.
Since 2017, he has been working for Ecole Valrhona Tokyo based in Tokyo, Japan, as Pastry Chef instructor.