Pastry chef
Head Pastry Chef at Gary Danko Restaurant
Killian Guillotin born and raised in Brittany, France. In 2009 he began to work as pastry apprentice while earning his diplomas in pastry and bakery with focus on pastry, chocolate, confectionery and ice cream skills. He also received his BTM (Brevet Technique des Metiers) which is a French vocational qualification issued by the Chamber of Crafts (Chambre de Métiers et de l’Artisanat) for specialized skilled workers in specific trades, such as patisserie.
In 2016, Killian moved to London to explore the pastry world outside of France, working in different places like Harrods, the Goring Hotel and the Shangri-La Hotel. In 2022 he moved to the USA to join Restaurant Gary Danko in San Francisco where he has been able to bring my own vision of pastry to life within Gary Danko’s award-winning cuisine.
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