TEAM GREGORY FAYE

Considered a traditional delicacy, the pâté croûte is one of the most difficult dish of French gastronomy. Amalgamating the talents of the best cooks, bakers and charcutiers, the chefs participating in the World Cup need to master all three elements to succeed. The final result? A pie filled with ground meat, vegetables, aspic, herbs and spices.

Meet Chef Gregory Faye, who competed at the 2021 Pâté Croûte World Championship Grand Finale and received the Élégance Prize:

CHEF GREGORY FAYE

MASTER OF CHARCUTERIE
French born Chef Faye has been trained by the best in the most prestigious establishments: Scribe Hotel, Meurice and the Four Seasons Hotel George V just to name a few. He then moved to Montreal, Canada and shared his talents at Maison Boulud, La Fabrique, L’Atelier de Joël Robuchon and Place d'Armes Hotel where he officiates today as Executive Chef.

''On my 17th birthday I felt in love with Pâté Croûte. Since then, I have been nurturing my passion for this dish and perfected my skills over the years. I have now reached the maturity to combine perfect French tradition with Canadian multiculturalism to deliver an outstanding piece of art at the next Championship.''

LOOKING BACK AT THE 2021 FINALE

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