i. Biography
The Climb
Kitchen progression is the thread through Charles Guillou’s record: commis de cuisine at L’Absinthe in Paris from 2012, then chef de partie at Mas de Pierre in Saint-Paul-de-Vence from 2014. By 2016, that same line of work had taken Charles Guillou to Le Barthélemy Hotel & Spa in Saint-Barthélemy as chef de partie, with the next step set in 2019 as sous-Head Chef at One&Only The Palm in Dubaï. The sequence reads as a steady build through brigade positions rather than a jump between titles.
Today
At Goustut in Capbreton, Charles Guillou works as chef.
Career - chef — Goustut, Capbreton - commis de cuisine — L’Absinthe, Paris (from 2012) - chef de partie — Mas de Pierre, Saint-Paul-de-Vence (from 2014) - chef de partie — Le Barthélemy Hotel & Spa, Saint-Barthélemy (from 2016) - sous-Head Chef — One&Only The Palm, Dubaï (from 2019) - souschef — Gaztelur, Arcangues (from 2020)
FAQ Where did Charles Guillou work before? Charles Guillou's earlier career included L’Absinthe, Mas de Pierre, and Le Barthélemy Hotel & Spa. What is Charles Guillou known for? Local, seasonal seafood products prepared with an eco-responsible approach.
