Guillaume Galliot – 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. 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.
“I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes.”
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.
Caprice
6F, Central Four Seasons Hotel,
Hong Kong,
China
https://www.fourseasons.com/hongkong/dining/restaurants/caprice/
https://www.facebook.com/pages/Caprice/108266902530374/
