i. Biography
Chef in charge of the kitchen at Le Cerisier in Lille, France, is the title that sets Guillaume Barengo’s work in sharp relief.
The Honours
At Le Cerisier, Barengo is named as the chef in charge of the kitchen, a plain title with serious responsibility: the food must hold the restaurant’s point of view service after service. His cooking there is described as precise and emotion-driven, naturally relaxed rather than forced, and rooted in childhood memories. That recognition sits beside a broader culinary footprint across France and Italy. In Les Deux Alpes, France, he is chef at Le P'tit Polyte, where his food is described as refined, inventive Alpine cuisine that combines technical excellence with mountain warmth. In Grazie, Italy, at Locanda delle Grazie, he runs a kitchen rooted in Mantuan cooking traditions.
The Craft
The work in Lille combines tradition and modernity with passion and creativity, not as a slogan but through tangible elements: colors, flavors, aromas, sauces, and seasonal arrivals. Those details matter because they locate the cooking in the senses first, with technique serving memory and timing. Mantuan regional cooking is another defining specialty. At Locanda delle Grazie, the kitchen is associated with home-style Mantuan staples, executed with care and served in generous portions. The emphasis is regional, direct, and rooted in local tradition rather than ornament. The Alpine side of his cooking has its own register. At the Les Deux Alpes restaurant, refinement and invention meet a sense of mountain warmth, giving the food a technical frame without stripping away comfort.
The Career
Before these roles, Barengo worked at Maison Lameloise, a formative professional stop named in his career history. He also previously worked at Lucas Carton, adding another major kitchen to the path that led to his later responsibilities. His association with Le P'tit Polyte includes service as executive chef, a role tied to the same Les Deux Alpes address where he is also identified as chef. Across those posts, the through line is not a single regional label but a disciplined range: Alpine cooking in the French mountains, a Lille kitchen shaped by memory and seasonality, and Mantuan tradition in Grazie.
Profile updated July 2026
FAQ
Asked of Guillaume
What is Guillaume Barengo's most notable recognition?
Guillaume Barengo’s most notable recognition is his title as chef in charge of the kitchen at Le Cerisier in Lille, France.
What is Guillaume Barengo known for?
He is known for precise, emotion-driven cooking that combines tradition and modernity, as well as Mantuan regional cooking rooted in home-style staples.
What is Guillaume Barengo's current role?
He is chef in charge of the kitchen at Le Cerisier and chef at Le P'tit Polyte in Les Deux Alpes, France.
