Gabriel Paillasson is the son of a weaver and an ironing lady. He inherited a sense for high work standards from his father and a keen artistic flair from his mother.
At the age of 14 he took up an apprenticeship with Henri Humbert, and successfully passed his Chocolate-Pastry-Ice-cream maker professional diploma (CAP and EFPA).
He has worked at several pâtisseries in Lyon: Barbet Lyon, Lyon Dessales, Péché mignon Trolliet Lyon, Ecully Rhône Brochon as a workman, and also as a pastry chef.
In 1973 he founded “Maison Paillasson” in Saint-Fons near Lyon, where he still practices his art as a master pastry artisan. His son who is also a pastry Chef joined the family business in 1999.
Gabriel Paillasson is the only master artisan to have been awarded the prestigious distinction Meilleur Ouvrier de France both for Pastry and Ice-cream making. He is also a Pastry-Ice-cream-Chocolate master artisan. His name features in the 2007 edition of the Grand Larousse for Gastronomy.
He has trained more than sixty apprentices. Very active on the international pastry scene, he has taken part in many contests, and has presented demonstrations and conferences throughout France and in more than 35 countries.
In the wake of the success of Sirha, of which he is co-founder, then of the prestigious Bocuse d'Or, Gabriel Paillasson decided to propose a similar event in the field of pastry. He set very high standards and created the ‘Coupe du Monde de la Pâtisserie’.
Gabriel Paillasson plays an active part most of the selection events for the contest and has an important role in its development. His name is associated with pastry, France and of course with the ‘Coupe du Monde de la Pâtisserie’.