Chef Gabriel Le Quang, recently honored with the prestigious MOF title, has become a celebrated figure in the realm of French pastries and cakes. His journey began with foundational training at Delmontel Bakery and Pastry shop, followed by a year under the guidance of renowned chef Stephane Glacier, and subsequent two years achieving BTM accreditation under MOF Chef Arnaud Larher in Paris. With extensive international experience working alongside top pastry chefs worldwide, Chef Gabriel has contributed his expertise to various esteemed establishments, including masterclasses and consultancy roles for Bellouet Counsel Paris, William Anglaise Australia, Le Cordon Bleu UK, Alain Ducasse Institute in France, Ritz Hotel, Escoffier Institute, and APCA School of Pastry and Culinary Arts.