Born in Tours, France, 3 Michelin star chef Guillaume Galliot developed his skills under twin chefs Jacques & Laurent Pourcel in the Michelin star restaurant Jardin des Sens. Through cooking pastry, he learned how to harmonize dessert with rest of the menus.
Galliot’s aspirations for the wider world motivated him to move to Singapore, where he became the youngest chef of Raffles Hotel at the age of 23. Later, he moved to Raffles Hotel in Beijing to study more on the Chinese cuisine.
In 2010, Galliot opened a French restaurant in Macao named ‘The Tasting Room by Galliot’. It took only one year for his restaurant to be awarded to 1 Michelin star, and in 2016, it was awarded to 2 stars. Furthermore, it was listed on the ‘Best Restaurant Guide’ of Hong Kong’s Tatler Magazine and the ‘Top 50 Restaurants of Asia’ compilation of UK’s William Reed Business Media. It was also selected as one of the ‘100 Top Tables’ by South China Morning Post.
Currently, he is chef of the 3 Michelin star restaurant Caprice in Hong Kong’s Four Seasons Hotel.