Cherrier is a fourth generation baker who grew up in the small town of Luc sur Mer in northern France.
When he was eight years old his parents moved to Paris and opened a bakery where Gontran had his first taste of the life of a baker. At 16, he went to the prestigious L’Ecole Ferrandi and then to l’Ecole de Boulangerie et de Pâtisserie de Paris where he studied to become a master baker.
In 1999, he went to the prestigious three-Michelin-starred restaurant l’Arpège and learnt under renowned chef Alain Passard, before going to the Lucas Carton with Alain Senderens and becoming a successful pastry chef and chocolatier, as well as a baker.
He is constantly expanding his influence with a production centre in Romania, and bakeries in Tokyo and Singapore, as well as a number at home in Paris.