Guillaume Galliot, Executive Chef of Caprice at Four Seasons Hotel Hong Kong, is renowned for his refined French cuisine infused with global influences. Born in Chambray-Les-Tours, France, he discovered his passion for cooking early and trained under Jacques and Laurent Pourcel at the three-Michelin-starred Jardin des Sens in Montpellier.

His career took him around the world, from New York and Saint Barthélemy to Singapore, where he became the youngest sous chef in Raffles Hotel history at just 23. He later moved to Beijing, where he deepened his appreciation for Chinese cuisine before establishing The Tasting Room by Galliot in Macau. There, he crafted a modern French fine dining experience that gained international recognition.

Since joining Caprice in 2017, Galliot has brought his vision of French gastronomy, harmonizing the finest ingredients with a global perspective. His cuisine, shaped by years of exploration, is complemented by Caprice’s elegant setting, stunning Victoria Harbour views, and one of Hong Kong’s best cheese selections. Dedicated to excellence, Galliot continues to elevate the restaurant’s reputation as one of Asia’s top dining destinations.