“I love getting to know the customers, learning about their operations and then finding ways to make their life better while making their own customers happier as well. When you can achieve that, that is a great feeling!”
As Senior Corporate Chef for General Mills Convenience and Foodservice, Chef Gilles works with national customers, government institutions and leisure facilities to leverage the latest trends and provide training to help them make the most of products from General Mills. He enjoys the privilege of working closely with customers in positions he once held throughout his own extensive career working in fine dining, hotels and catering and healthcare foodservice.
A native of Belgium, Chef Gilles was chosen to be part of an international program from Hilton that brings prospective Executive Chefs from around the world to different hotels to further develop their skills. After graduating from the Culinary Art Institute of Namur, Belgium, he completed the Sous Chef Trainee Program in Minneapolis and later worked for the prestigious Minneapolis Club and the Marquette Hotel before joining French food management company Sodexo as Executive Chef for a large network of healthcare facilities. He is also an active member of the American Culinary Federation and various international culinary groups.
Prior to coming to America in 2006, Chef Gilles worked at Michelin-recognized restaurants and hotels in Belgium. He brings his international perspective to his current role as he often shares ideas and inspiration from world cuisine for the menu items he creates.
When not at work, Gilles loves to travel the world and visit his family and friends in Belgium. Growing up in a village of less than a thousand, Gilles is also an avid gardener and loves to experiment with foods that he can grow himself and share with those he loves. Following the pandemic, Gilles is looking forward to the birth of his first child and his upcoming wedding on the family farm where he will grow with love the food that will be served.
- Culinary Arts and Hotel/Restaurant Management: EHPN, Namur, Belgium
- Certified Culinary Administrator (CCA)
- Certified Executive Chef (CEC)
- Approved Certification Evaluator (ACE)