Portrait of Charles Guillou
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.
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Today
At Goustut in Capbreton, Charles Guillou works as chef.
FAQ
Asked of Charles
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.
The Sunday email
Read about chefs like Charles Guillou in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.