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Book 3 - Chef, Chefs

Guillaume Galloit

With his culinary studies in France behind him, Chef Guillaume Galloit worked at a number of prestigious Michelin-starred restaurants, including the Pourcel brothers’ “Le Jardins des Sens”. Moving to Asia in 2004, he took up the position of Sous Chef of Raffles Hotel in Singapore, then moved to restaurant JAAN in the Raffles Hotel, Beijing. His cooking style is characterized by working with seasonal ingredients and accentuating flavor, and has led to awards that include Conde Naste’s “Hot Tables”, and being named Time-Out Magazine’s “Best French Chef of the Year” in the same year.

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