Biography
Guillaume learnt pastry in Lyon, France at Pâtisserie Pépin where he stayed for 3 years.
He then went to Paris where he worked at the hotel Mandarin Oriental where he was able to participate in the making of the desserts for the cake shop as well as the 2 michelin star restaurant by Thierry Marx.
After a short experience in the US and a keen enthusiasm for travel, Guillaume moved to Sydney in Australia where he stayed for 5 years. He was able to work in fine dining restaurants such as the Lakehouse and also Sepia, a three hated restaurant which was named restaurant of the year multiple times in Australia and One to watch award by the World 50 Best.
Willing to take on a new challenge, Guillaume worked in The Star Casino and later participated in the opening of Crown Casino in Sydney.
Very passionate about his work as a pastry chef he participated in different competitions such as Savour Patissier of the Year and the Valrhona C3.
Guillaume joined l’Ecole Valrhona team in 2022
