Mediterranean born... Paris trained... London scene...
Guillaume is a proud Frenchman, providing food with a Provençal coastal flair to all his dishes. But more that that, his experiences under world leading chefs in Paris has left him with a passion and aptitude for international cuisine, with a deep love for Korean and Japanese ingredients and flavours. Guillaume can prepare dishes and plates in your own kitchen, office, or function space.Growing up in the Southern French town of La Ciotat, Guillaume formed his cuisine of reference with simple and quick dishes using the regions best ingredients; olive oil, seafood, warm weather fruit and vegetables, aromatic herbs, and a strong spice influence from North Africa. His early training came the best way, that being in the kitchen with his mother and his Bocuse-influenced grandmother from the age of 7.
Pursuing a career in the kitchen, Guillaume studied hospitality in Marseille, but was soon drawn to the luxury restaurants, hotels, and palaces of Paris.
Moving to the capital at 17, Guillaume completed his studies, and also took up his first major kitchen role at the famed "Le Fouquet's" on the Champs Elysee, earning his whites in a bustling commercial kitchen.
His next role took him to Avenu George V for the re-opening of Prince de Galles Hotel's restaurant with chef Stefanie Lequellec. The Michelin starred La Scene blossomed his education in the importance high quality products in softer, more refined dishes.
Before leaving Paris he was able to spend time at one of the most beautiful hotels in the city, the Palace Park Hyatt Paris Vendome, working in a kitchen run by head chef Jean Francois Rouqette. It was here he discovered a more international cuisine, with strong Japanese and Korean influences.
A move to London and a job as Chef Patron at La Ferme London followed. Now at home at the flagship restaurant in leafy Primrose Hill, he aims to create food worthy of any top gastronomic restaurant, but designed for a more relaxed, bistro-style environment.