Gregoire Michaud was raised in the Rhône Valley, Switzerland, where his love of food began at home with his parents. Family tradition insisted his life education would be in farm handling, whilst also attending formal schooling. Raising goats and milking cows, through his childhood, Michaud worked part time through the latter school years at a local pastry shop where he developed his passion for what would be the future. The nineties saw him taking diplomas and courses in bakery whilst simultaneously working either in his homeland or the USA.
Prior to co-founding Bread Elements, a bread company that now supplies several top restaurants and hotels around Hong Kong, Michaud was head pastry chef with the Four Seasons Hong Kong, where he had worked since the hotel's opening. In his spare time, Michaud is also a prolific author of cookbooks and his own successful blog.