Shane Gorringe was raised in Surrey, England and apprenticed at Sweet Vienna Pâtisserie, a renowned Austrian pastry shop south of London. Thereafter, he was assistant pastry chef at luxury hotels in Warickshire, England; Munich, Germany; Amsterdam, Holland; Caracas, Venezuela, and Doha, Quatar in the Middle East.
Chef Gorringe joined the Windsor Court Hotel in New Orleans in November 1989 as Executive Pastry Chef, and Great Chefs Television caught up with him four years later in November, 1993 while shooting their Great Chefs, the Louisiana New Garde series for The Discovery Channel. For that series, he prepared the “Helter Skelter Parfait” and “Twists of Sorbet”.
Two years later he left the Windsor Court to open his own bakery across the lake from New Orleans in Covington, Louisiana, and named it after his young daughter, Zoe. It also allowed him to have free rein to develop his talents.
Great Chefs called on Chef Gorringe often as we were always short of desserts for the various series including Great Chefs of the South, where he prepared a Coffee Cup with Sabayon and a Strawberry-Apple-Cheese Strudel. For our Great Chefs of America series, he prepared Chocolate Demerara, Mariposa – Butterfly, M 7 Swan Lake, All That Jazz, and Chocolate Mint Napoleon.