Chef
Guillaume Galliot
Caprice Executive Chef, Four Seasons Hotel Hong Kong
- Discipline
- Chef
- Based in
- Hong Kong, Hong Kong
- Venue
- Caprice · Restaurant
Known for
- Contemporary French cuisine with global and Asian influences
- Leading Caprice to three Michelin stars
- Youngest sous chef at Raffles Hotel Singapore
i. Biography
Before the Hong Kong dining room and the Contemporary French cuisine with global influences, the training line runs through Montpellier and the discipline of apprenticeship at Jardin des Sens. Born in March 1981, Guillaume Galliot first handled cooking as a practical answer to appetite and schedule: “When I was 12, I started cooking for myself because I was going to school and eating from the canteen.” The useful detail is not romance; it is early self-reliance, repeated decision-making, and the habit of making food deliberately rather than accepting it passively. The professional route that followed was built through French training, Asian hotel kitchens, Macau ambition and the Hong Kong kitchen he now leads. Across those settings, the through-line is technique used as a way to assign value. In Galliot’s cooking, refinement is not a cover for ingredients; it is the framework that lets humble materials carry more weight.
Coming Up
The chef role at Caprice asks for French discipline, polished service culture and daily exchange between cooks working inside a high-standard hotel kitchen. Guillaume Galliot’s route across cultures and kitchens is best read less as movement for its own sake than as accumulation: repetition, attention, and the pressure of returning to a dish until its purpose is clear.
Where They Are Now
Contemporary French cuisine with global influences is the working description at Caprice in Hong Kong, where Guillaume Galliot is Executive Chef. On the plate, that broad description is held to specific forms, including crab royale and turbot with sea urchin sauce. The French base remains legible, while the wider influences are managed through balance, polish and controlled intensity rather than display. Kitchen leadership at Caprice is described through mentorship, hands-on teaching, theoretical knowledge and practice experiences. That puts attention on the system behind the plate: how cooks learn cause and consequence, how technique is explained, how repetition becomes consistency, and how standards become a shared working language. The stated ingredient ethic is direct: “I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes.” In trade terms, the claim is about valuation. Prestige is not limited to luxury product; it can come from clear treatment, correct structure and the discipline to make an ingredient read at its full value. Consulting work at Palmier in Bangkok extends the same French vocabulary across another city without separating it from training, team-building and kitchen practice. The continuity is not only in dishes, but in how technique is carried, taught and adapted.
Signature
Guillaume's signature dishes include crab royale and turbot with sea urchin sauce.
In Their Words “I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes.”
Honors
Guillaume Galliot has received MICHELIN Guide — Three MICHELIN stars at Caprice. Guillaume's honors include Three MICHELIN stars for Caprice.
Profile updated July 2026
FAQ
Asked of Guillaume
What is Guillaume Galliot's current role?
Guillaume Galliot is Executive Chef.
What recognition has Guillaume Galliot received?
Three MICHELIN stars for Caprice.
What is Guillaume Galliot known for?
Contemporary French cuisine with global influences.
