Main content starts here, tab to start navigating
a man smiling for the camera

Gregory Gourreau

A protégé of such iconic chefs as Alain Ducasse, François Payard, and Daniel Boulud, pastry chef Gregory Gourreau, who was classically trained in France, is the talent behind Juvia's sweeter side. His decadent confections are made using French techniques but incorporating light, fresh tropical fruits and sumptuous chocolate is a feast for the palate.  

Before helping Juvia, Miami's newest penthouse dinning destination achieve sweet success, Gourreau created desserts for some of the world's top-rate restaurants, such as Payard Patisserie and Bistro at Caesars Palace among others.