Guillaume Galliot is known for his contemporary French cuisine with global influences. He is currently the Executive Chef of Caprice, a three-Michelin-starred restaurant in the Four Seasons Hotel in Hong Kong.
Born in March 1981 in Chambray-Les-Tours, in the Loire Valley, Guillaume Galliot began his apprenticeship at the age of 15 at the renowned Jardin des Sens in Montpellier, under the guidance of brothers Jacques and Laurent Pourcel. During this time, he honed his skills and developed an appreciation for the precision of the pastry arts.
His international career began between New York and Saint Barthélemy in the Caribbean. At the age of 23, he became the youngest sous chef in the history of the iconic Raffles Hotel in Singapore. He later served as executive chef at the Raffles Hotel in Beijing, where he had the opportunity to be part of the 2008 Olympic celebrations.
In 2010, Galliot opened The Tasting Room by Galliot at the City of Dreams in Macau, which quickly gained recognition, earning a Michelin star in its first year and retaining it for four consecutive years, as well as two Michelin stars in 2016 and 2017.
In 2017, was appointed executive chef of Caprice at the Four Seasons Hotel in Hong Kong. Under his leadership, the latter regained its third Michelin star in the 2019 edition of the Michelin Hong Kong and Macau Guide. His cuisine is characterized by a harmonious fusion of French flavors with global influences, reflecting his experiences around the world. In addition to his role, Galliot is also a consultant to the Palmier at the Four Seasons Hotel in Bangkok.
