Guillaume Cabrol Joins the Team at Four Seasons Hotel George V, Paris as Head Baker

Friday, December 10, 2021

A new talent at Four Seasons Hotel George V, Paris, Guillaume Cabrol has joined the Hotel as Head Baker, marking a major moment in the history of Europe’s most Michelin-starred hotel. Renowned for its exceptional culinary offering, the Hotel is further strengthening its food and beverage operations to take guests on a unique gastronomic journey in the heart of the French capital.

A truly talented chef, Guillame is a humble perfectionist charged with sensitivity and commitment to crafting outstanding bespoke creations. Guillaume pays particular attention to his ingredients, working closely with small producers and farms with a sustainable approach.

“I am very happy to have joined the team at Four Seasons Hotel George V, Paris, and to work with Michelin-starred Chefs Christian Le Squer, Simone Zanoni and Alan Taudon. Above all, this new adventure has also provided me with the opportunity to work once again with Pastry Chef Michaël Bartocetti, whose talent and creativity both move and inspire me. By combining our two culinary worlds, we are able to bring flair and innovation to our gourmet selection of breads and pastries.”

Having graduated from the Academy of Dramatic Arts, Guillaume began his career as a comedian. Following a brief spell on stage, at the age of 25 he decided to follow his heart and his career made a u-turn. He began working as a baker, a profession he had fallen in love with ten years earlier but that he had not mustered the courage to pursue.

Courageous and determined, Guillaume decided to embrace a major career transition and returned to studying. He acquired a diploma in pastry, ice cream, chocolate and confectionary making. He first worked as a junior chef, and later as pastry chef, in a small family-run bakery in the southeast of France that kindled a passion for the art of bread making. Eager to learn more, Guillaume enrolled in a bread making course.

Guillaume stood out among his peers for his formidable dexterity and desire to produce exceptional quality bread. Dedicated and hardworking, he completed the course with flying colours and joined the team of three Michelin-starred restaurant Alain Ducasse at Plaza Athénée as Head Baker. He was subsequently charged with overseeing and directing all pastry aspects of the kitchen operation. During his time at the restaurant, he met Michaël Bartocetti, with whom he quickly forged a strong relationship, working closely with the chef to give life to exquisite creations.

Today, he works alongside Michaël Bartocetti – now the Hotel’s Executive Pastry Chef – to create sweet delights for the Hotel. As Head Baker, Guillame Cabrol daily oversees the bread and pastry offer of the Hotel breakfast, at Le Cinq**, Le George, L’Orangerie* and La Galerie, while also managing the Room Service operation and all Banqueting events.

« Back to Page

• Four Seasons Los Angeles Transforms Culina, Inviting Coastal Italy to the City of Angels

• Four Seasons Hotel duo in Hong Kong and Macao sparkles with coveted Michelin Stars

• Chocolate Easter Eggs at Four Seasons Hotel Casa Medina Bogota

• Indulge in an enchanting Easter celebration at Four Seasons Hotel Ritz Lisbon

• Introducing Chef Nicola Rossi: Enhancing culinary excellence at Four Seasons Hotel Baku