Gaëtan Ronzié

Gaëtan Ronzié has worked in various roles in the pastry and catering industry since 2015. Gaëtan started as a Commis Patissier/Tourier at Boulangerie T80 in 2015, followed by a similar role at Patisserie Fredelian. In 2016, they became a Chef de Partie Patisserie at Capdevielle Traiteur. Gaëtan then moved to The Langham Hotel in 2017 as a Pastry Chef de Partie. In 2018, they were appointed as a Pastry Sous Chef at Sofitel Sydney Wentworth. In 2020, they became a Pâtissier at Fournil Napoléon. Currently, they are working as a Business Developer - Traiteur Événementiel at Extracadabra and as a Chef Pâtissier at Hôtel Quality Suites Bordeaux Aéroport & Spa.

Gaëtan Ronzié attended lycée Professionnel haute-vue Pau Morlàas from 2011 to 2014, where they earned a Baccalauréat professionel in the field of Bac pro Boulangerie/pâtisserie.