Meet Chef Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong

Interesting full length videos highly rated best restaurants in honolulu, five london restaurants, vietnam travel, getaway travel destinations, and Montpellier Food Guide, Meet Chef Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong.

From inspiration to innovation, follow Chef Guillaume Galliot, Chef de Cuisine of Caprice, on his journey to three Michelin stars and culinary excellence.

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. At Caprice in Four Seasons Hotel Hong Kong, Galliot brings 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 coming under the influence of the lighter touch of the Mediterranean. 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.

In 2010 Galliot received the opportunity to create a unique culinary experience he had building to throughout his career. At The Tasting Room by Galliot in the City of Dreams, Macau, he drew on his world of experience 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.

With his appointment to Caprice, Galliot joined one of the most talented teams in one of the most breathtaking restaurants in Asia. Joining the Caprice team, Galliot ushered in a new era at the renowned, Michelin-starred restaurant. The modern Chinoiserie décor, Czech crystal chandeliers, and panoramic views of Victoria Harbour complete a dining experience further elevated through Galliot’s inspired, globally flavoured French cuisine.

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Montpellier Food Guide, Meet Chef Guillaume Galliot of Caprice at Four Seasons Hotel Hong Kong.

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Just across the street from the Inn is a recently refurbished old pub that was integrated in 1740. No longer a tavern it now acts as The Inn Shops. There are 5 beautifully embellished rooms that offer everything from tableware to delicacies from the Inn’s kitchen. All of the 5 rooms keep their initial identities from the 1800’s. Food provisions of all sorts are sold in the old kitchen. Things like jellies and jams or spices. The initial dining-room uses glass wares and china. The old general shop has become an art gallery. In the old Pub Room you can pick from period pieces, silver or pewter.

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