Four Seasons Hotel George V Paris introduces Lucien Gautier, who joins the prestigious kitchen staff of as Pastry Chef for Le Cinq, La Galerie and events within the Hotel.

At 28 years old, Lucien is a graduate from the Hotel School of Morlaas and has already had a brilliant career among the most impressive pastry houses. He began his apprenticeship in September 2000, spending two years with Serge Granger Montrichard. From 2002 to 2005, Lucien worked alongside Eric and Gilles Marchal Fréchon at the Bristol where he became a chef of partie. He then moved to the Plaza Athenée for two years to gain experience with Christophe Michalak. Lucien left France for the United States in 2007 where he worked as executive pastry chef at Alain Ducasse’s restaurant MIX in Las Vegas. Returning to France in 2009, Lucien has since then worked as assistant pastry chef at the Hotel du Palais in Biarritz.

Lucien has participated in a number of competitions, winning the Charles Proust prize in 2006 and collecting the Vase of Sevres after winning the Romorantin prize in 2009. He has also reached the final of the prestigious “Meilleur Ouvrier de France,” which will take place this month.

Lucien has a real passion for his work and is regarded by his peers as among the most promising pastry chefs of his generation. Head Chef Eric Briffard is excited about his contributions to the kitchen team at Four Seasons Hotel George V and said: “I am delighted to welcome Lucien Gautier as a Pastry Chef. He already has an amazing career behind him and possesses all the qualities he needs for this new challenge.”