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Chef Gilles Moret was born in the French Alps in the resort town of Annecy. He was raised on the west side of Paris in Bougival, a favorite location of the impressionists and Rueil Malmaison, home of Josephine Bonaparte. Gilles attended the culinary school of Meudon La Foret, Paris, where he obtained his diploma in French traditional cooking in 1981. He began his formal training in Dordogne at L'hotel de la Madeleine in Sarlat.

Chef Gilles took his first position with Christian Constant, an upscale catering company. He went on to cook at Hotel Concorde Lafayette, the L'etoile Dor Restaurant, receiving a star in the Michelin Guide. He served his national duty as Private Chef for the Chief of Staff in the French Air Force, often preparing private dinners for visiting diplomats.

Gilles moved to the United States, residing in Baltimore, Maryland and worked at the Conservatory Restaurant in the Peabody Court Hotel as Sous Chef, promoted to Executive Chef. He moved on to Churchill's Restaurant before leaving for employment at Portifino, Maxiluna and Michelangelo in Wilmington, Delaware. He took over the kitchen at Valley Green Inn, Fairmount Park, Philadelphia followed by nine years at Duling-Kurtz House in Chester County, earning the Four Star Dining Award with AAA. His cuisine reflects extensive travel and interest in other cultures.