Guillaume Goupil

Coming Up

BEP, Baccalauréat professionnel, and Prince de Galles formed Guillaume Goupil’s technical base, setting the terms for a career built on discipline and refinement. He later served as chef exécutif at Le Burgundy Paris (2016–2024), where he continued to sharpen the line between classic structure and a contemporary hand. Since 2024, Guillaume Goupil has been chef exécutif at Domaine de Fontenille, where the work has remained tied to precision and control rather than display.

Where They Are Now

At Domaine de Fontenille since 2024, Goupil describes the kitchen in terms that place technique before flourish: "I use a classic register while bringing a contemporary approach." The list of ingredients he names is equally direct. "I love sauces, vegetables, herbs, vegetables and seafood." Read as working language, it points to sauce as structure, vegetables and herbs as the sharp end of the plate, and seafood as a central field of expression. The role also extends beyond the dining room. "We have a project to develop other dining experiences in the vineyard, the kitchen garden or the gardens." In that frame, the chef’s remit reaches into the vineyard, the kitchen garden, and the gardens as sites for service.

In Their Words “We have a project to develop other dining experiences in the vineyard, the kitchen garden or the gardens.” “I use a classic register while bringing a contemporary approach.”

Honors

Guillaume Goupil's honors include Meilleur Ouvrier de France, cuisine (2022).