Visionary Chef Joins Michelin Two Star Caprice at Four Seasons Hotel Hong Kong

Published on : Wednesday, April 5, 2017

cq5dam.web.press.400.keepaspectratioA bold new era begins this month at one of Asia’s most celebrated restaurants. Chef Guillaume Galliot, one of the leading faces of contemporary French gastronomy, brings his culinary talents to Hong Kong, where he joins the team at Michelin 2 star Caprice at Four Seasons Hotel Kong Kong, as Chef de Cuisine, beginning this April 24, 2017. Galliot brings his globally inspired, expertly executed French cuisine to the breathtaking dining room of Caprice, further elevating a dining experience renowned for its extensive wine selection, artisanal cheese cellar and thoughtful service.

 

A World of Inspiration

No one would question that Guillaume Galliot is a French chef of the highest calibre of gastronomic tradition. If his expertise lies in his classical French technique, his talent is found among the myriad flavours brought in perfect harmony on each plate. As he joins the team at Caprice in Four Seasons Hotel Hong Kong, Galliot will bring his vision of French cuisine: flavours of France dancing in unison with the tastes of the world.

 

Born in the town of Chambray-Les-Tours in the Loire Valley, Galliot found his passion, and wanderlust, quite young. Working under the twin brothers Chef Jacques and Laurent Pourcel at three Michelin star Jardin des Sens, Galliot expanded on his culinary school training, sharpening his skills while exploring the lighter touch of the Mediterranean. While there, he worked for a time in pastry, an experience that left him with an appreciation of the precision of the pastry arts, and a deeper understanding of how dessert unifies with a full dégustation menu.

 

After stints consulting in New York and Saint Barthélemy in the Caribbean, the urge to see the world pulled Galliot east until he landed in Singapore, becoming, at the age of 23, the youngest sous chef in the history of the iconic Raffles Hotel.

 

The chance to keep exploring the tastes and techniques of Chinese cuisine eventually took Galliot to the Raffles Hotel Beijing, a fortuitous posting as it allowed him to be part of the 2008 Olympic festivities.

 

In 2010 Galliot received the opportunity to bring his unique culinary vision to life. At The Tasting Room by Galliot in the City of Dreams, Macau, he drew on his personal culinary journey to craft a truly modern French fine dining experience. In the first year, the restaurant was recognised with one star in the Michelin Guide, an accolade he maintained for four consecutive years until achieving the coveted two Michelin star rating in 2016 and 2017.

 

At The Tasting Room, Galliot received further accolades including Hong Kong & Macau Tatler Best Restaurants Guide 2013-2017: Top Ten Restaurants; Asia’s 50 Best Restaurants 2017 (#39); and South China Morning Post’s Top 100 Tables 2013-2017.

 

Source:-Four Seasons

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