Born in Normandy on 11 November 1978, Gontran a 4th generation of baker grew up in the small city of Luc sur mer. At 8 years old his parents moved to Paris and opened their first bakery where he earned his first stripes. At 16 he went to the prestigious Ferrandi culinary school and then to les Grands Moulin de Paris where the young chef has passed one by one the diplomas to become master baker.
Career
Gifted, curious and creative, he quickly piqued the interest of the greatest. In 1999 he integrated the prestigious 3 Michelins stars restaurant "l’Arpège" and learned beside Alain Passard the functioning of a prestigious house and expectations of a renowned chef. Persistence & humility. With Alain Senderens, at the Lucas Carton, creation has only limits rigour and excellence. Gontran is successively a pastry chef, a chocolate maker and of course a baker. Adaptability & astonishment. Learning is one aspect but sharing his knowhow is another. Gontran is drown to other cultures; training programmes in Russia, setting up production centres in Romania, his travels have broadened his horizons giving him more and more skills and widening his already furnished palette.
Medias
Back in France, Gontran continues to teach and in 2005 he wrote his first cookbook named "a croquer", with an immediate success. Eight other books will follow in eight years: "Ultra chocolat", "Gontran joue de la casserole", "Les bons plats de Gontran", "Gontran fait son pain", "pains" "Pains, Toastés", "Cuisinez givré" & "Mini Cakes, tartes pies & Co". Followed by several editorial collaboration. His overflowing energy combined with his atypical career path has attracted the interest of the TV channelsCanal+ and Cuisine TV. Gontran presents his own TV shows: "Canaille+" "les Tartines de Gontran", followed by "Gontran cuisine". In 2011 he joined the team of de William LEYMERGIE at Télématin on France2. In 2013 Gontran became even more familiar to the general public in his jury role of "la meilleure boulangerie de France", broadcast daily during one hour on M6 and gathering an average audience of 1 million viewers where he formed a dynamic duo with Bruno Cormerais for the first three seasons of the show.
The shops Gontran Cherrier
In 2010, Gontran opened its first bakery in Montmartre in Paris followed by a second one in the 17th arrondissement of Paris, and a third in St-Germain-En-Laye en 2013. "I finally realised the way to share my universe and passion with bread and food lovers alike, by matching my products with special moments in their lives" But Gontran’s ambition does not stop at French borders, as he has always wanted to export his craft internationally. In 2012, his dream came true. His first bakery abroad was in Singapore under the name of Tiong Bahru Bakery by Gontran Cherrier quickly followed by Japan and South Korea. In 2016 the brand is expanding to Australia with the first opening in June in Melbourne on 140 Smith Street, Collingwood. quickly followed by Taiwan in July in Taipei City on 302, Section 4, Zhongxiao E Rd, Da’an District. As of July 2016, Gontran Cherrier Boulanger accounts for 29 Bakeries… And counting.
