Pastry Chef John Gayer - Biography
Pastry Chef John Gayer has over 20 years experience in the industry. His career began in California in 1984, as line cook at Mario’s Place in Riverside, California. He graduated from the California Culinary Academy, and moved full-time to his externship site, La Folie in San Francisco as pantry cook, line cook, and (for his first foray into pastry), as pastry cook. At Rockenwagner in Santa Monica, California, he developed his savory experience, covering both vegetable and fish stations. He loved working with pastries, cakes, petit fours and confections, though, so he moved to The Lodge at Koele in Lanai, Hawaii to a position as pastry cook.
The next step in his career would see him paired with Chef Trey Foshee. He moved to Utah hotel Sundance, where he acted as pastry chef for the complex, which included over 100 cottages, two dining rooms, banqueting, and deli. He would follow Foshee when he moved to Georges at the Cove in La Jolla, California in 2000. Here he worked as pastry chef in a three-level restaurant, juggling both fine dining and casual concepts. He would eventually move to Grand Central Bakery in Portland. He hasn’t strayed far from Portland since then, and worked under former Pastry Chef Heidi Weisner for three years at The Heathman Restaurant & Bar before taking over as head pastry chef.