GRÉGORY GBIORCZYK, Executive Chef of Molitor

It is in the south of France, where he is originally from, that Grégory began his career. Early on, in the company of the women in his family, he discovered that he preferred playing with pots and pans rather than with trucks.

He studied at the Avignon Hotel School while working in the family restaurant. He then went on to gain experience in various prestigious establishments such as the Château de la Messardière in Saint-Tropez and the Kilimandjaro in Courchevel. However, it was in Paris, alongside the great chefs, that he wanted to be. After patiently waiting, he eventually joined the brigade at Lucas Carton and quickly moved on to the George V in Paris, where he gained experience in high gastronomy and luxury cuisine. Later, at Le Bristol, through his hard work, he contributed to the acquisition of the first Michelin star for the restaurant "114" alongside Eric Frechon.

In 2016, Grégory became the Executive Chef of the Union du Cercle Interallié, where he spent three wonderful and enriching years. Finally, he decided to embark on new adventures, but due to the impact of the COVID-19 pandemic, things did not go as planned. However, Grégory is a resilient personality and quickly joined new establishments that allowed him to explore another facet of his profession.

And now, in 2023, he has joined Molitor. "Why Molitor? There is something sparkling and shimmering about this unique establishment! What a dream!".

As the Executive Chef, Grégory Gbiorczyk manages the Brasserie Molitor, the banquet hall, the rooftop, and room service.