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Chef Vincent Guillou
Chef
- Discipline
- Other
i. Biography
Chef Vincent Guillou’s path runs through a French-trained way of cooking and arrives in El Gouna, Egypt, where he leads the kitchen at Le Restaurant as Executive Chef. In the same city, as chef/owner of La Maison Bleue, he works from market produce, garden ingredients, and Egypt’s seasons toward flavors that move between Europe, the Mediterranean, and Egypt.
Early Years
A French-trained lens sits at the beginning of how Guillou’s food reads on the plate. At Le Restaurant, that lens is applied through a cooking-classics format, using local market produce and the restaurant’s vegetable garden to build European and Egyptian dishes. The method is direct: start with what is close to hand, then give it a recognizable culinary frame. Local produce is not treated as scenery around the meal; it is one of the engines of the kitchen. The vegetable garden gives the restaurant another source of immediacy, tying the plate to the place without breaking from the classic forms that guide his cooking.
Making a Name
Ownership adds another turn in El Gouna. At La Maison Bleue, Guillou is chef/owner, and the menu is elegant farm-to-table, anchored in Egypt’s seasons. He crafts cuisine from market and garden ingredients to showcase the flavors of Europe and Egypt. The specialties there are named with precision: Egyptian Mediterranean cooking, along with Mediterranean and Egyptian cuisine. That overlap matters on the plate because it keeps the cooking from sitting in a single national lane. The signatures sharpen the point: Marseille-style bouillabaisse and slow-cooked lamb, one built around a specific coastal classic, the other around time, depth, and restraint.
The Present
The current center of the arc is his Executive Chef role at Le Restaurant. That title places him in charge of a kitchen where classics, markets, garden harvests, and European and Egyptian dishes meet in daily service. Across his two El Gouna roles, the movement is consistent: ingredients drawn from market and garden, a French-trained framework, and menus that carry the flavors of Europe and Egypt without forcing them apart. The result is a body of cooking defined less by spectacle than by sourcing, season, and a clear Mediterranean-Egyptian line.
Profile updated July 2026
FAQ
Asked of Chef
What is Chef Vincent Guillou doing now?
Chef Vincent Guillou leads Le Restaurant in El Gouna, Egypt, as Executive Chef and is chef/owner of La Maison Bleue in the same city.
Where else has Chef Vincent Guillou worked?
He is also chef/owner at La Maison Bleue, where the menu is farm-to-table and anchored in Egypt’s seasons.
