Savoir Faire, Creativity and Innovation to Impress the Finest Palates

About Regis Monges

My love for enjoying and recreating pastries and gourmandises started when I was a little kid. I embarked my culinary journey at fifteen years old in a Michelin star establishment in Salon de Provence. After this experience, the overseas adventure began working at the most prestigious pâtisseries, restaurants and hotels in the five continents.

Directing teams across the globe brought flexibility in the way I develop, teach, implement, supervise and evaluate. Traveling lead to an openness of unknown flavors and techniques that enriched my french approach and culinaria.

Always pursuing excellence I obtained the Master Certificate Food service management by the distinguished Cornell University while at the same time also obtaining level 3 (distinction) of the Wine and Spirit Education Trust by WSET.


A solid worldwide experience as Executive and Corporate Pastry Chef with over 20 years working at some of the most respected and iconic hotels and restaurants in the Food and Beverage industry across Europe, America, Asia and Africa. Through these tenures I designed, implemented and oversaw F&B operations of +800 rooms and caterings of up to 2000 guests. As a Corporate Pastry Chef of an international hotel company I also developed, implemented and managed recipe and Food & Beverage outlets development, budgets, culinary standards, promotions and team training.


Executive Pastry Chef, La Mamounia Palace-Hotel, Marrakech (2014 -2015)
La Mamounia; Marrakech

Saudi Arabia

Executive Pastry Chef, Leylaty Ballroom & Restaurant Group, Jeddah (2013)
Leylaty Al Attas Group; Jeddah


Executive Pastry Chef, Member of the Council of Experts – International Operation, Grand Hyatt Macau, Macau (2009 – 2013)
Melco Crown – Hyatt Hotels Corporation; Macau


Executive Pastry Chef, Area Pastry Chef, Hyatt on the Bund Hotel, Shanghai (2007 – 2009)
Hyatt Hotels Corporation; Shanghai


Executive Pastry Chef, Le Cirque NY – Le Cirque Mexico City (2002 – 2007)
Le Cirque International LLC; New York/Mexico


Executive Pastry Chef, Club de Industriales, Mexico City (1999 – 2002)
Club de Industriales Private Club; Mexico City


Pâtissier, Palace Hôtel Ritz Paris, Paris (1998 – 1999)
The Ritz Hotel Limited; Paris

Apprentice, Garrigae Abbaye de Sainte Croix, Salon de Provence (1992 – 1994)
Garrigae by Mona Lisa; Paris


Commis, Junior Sous Chef, Belmond Le Manoir aux Quat’ Saisons, Oxford (1994 -1998)
Belmond Management Limited; Oxford

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