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In 1982, he worked for Hilton Hotel in
Gatwick and later was sent to Hilton Hotel in Istanbul then Guam. In 1986, he was sent to Hilton Shanghai for its opening. Due to problems of not having enough ingredients at that time, he trained about 70 people to do ingredients from scratch such as butter,
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Aside from being an entrepreneur, Gérard is a philanthropist. He also opened La Rose Noire
Training Center in the Philippines, part of his charitable foundation where they teach students to become pastry chefs and chocolatiers.
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In 1991, Gérard left Hilton and decided to start La Rose Noire Pâtisserie in
Pacific Place Hong Kong. In 1994, he and La Rose Noire started supplying bakery products to local supermarkets.
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Gérard, together with his business partner Roger
Geisser, decided to open La Rose Noire factory in China in 2002. Years later, their company started supplying 2,000
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In 2012, Gérard started building La Rose Noire factory in the
Philippines. La Rose Noire factory is situated in Clark Freeport Zone, employing over 3,000 staff.
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pasteurized milk, ice cream, chocolates to serve many outlets. He worked there for two years. In 1988, he was transferred to Hilton Hong Kong.
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cafes across China and in 2008, they also became one of the official supplier of
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in Paris. He has also been a regular panel judge at international competitions.
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313:"'We pay for everything' except underwear: pastry chef invests in his people"
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La Rose Noire has produced several publications – in 2003, 2006 and 2011.
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Dubois studied and apprenticed as a pastry chef in
Villars, Switzerland.
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226:(2011) was awarded 'Best Dessert Book in the World,' from the
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is a Swiss-born pastry chef, businessman, and the founder of
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