i. Biography
Ingredient sourcing sets the working terms at Mudra Art Cuisine in Kotor Bay, Montenegro: organic supply is treated as the first decision in the dish, not a marketing layer after the fact. In June, Guillaume Iskander rejoined the team there with that standard in view. His own shorthand for the level expected is direct: “I was awarded a Michelin star.”
The Climb
Restaurant building, service under a co-founder’s responsibility, and short-format international cooking mark the early record here. Guillaume Iskander was chef and co-founder at Garance in Paris, France, before working as guest chef for a limited four-night residency at Girandole, Park Hyatt Tokyo, Japan (2014–2014). The current posts keep the work split between Belgrade and Kotor Bay: chef of Langouste (since 2019) and chef of Mudra Art Cuisine, HUMA Kotor Bay Hotel & Villas (since 2026).
Where They Are Now
Organic sourcing is the stated discipline in the current Mudra Art Cuisine chapter. In June, Iskander rejoined the team at Mudra Art Cuisine in Kotor Bay, Montenegro, returning to a named kitchen where the procurement decision is positioned as the ethical beginning of the work.
Standing
Guillaume Iskander has received Gault & Millau awards — one of Paris’s three most exciting young chefs (2014). Recognition records both Michelin-level assessment and peer-market attention in Paris. Guillaume's honors include Michelin star recognition, four years in a row in France and One of Paris’s three most exciting young chefs (2014).
Profile updated July 2026
FAQ
Asked of Guillaume
Where did Guillaume Iskander work before?
Earlier in their career, Guillaume Iskander worked at Garance and Girandole, Park Hyatt Tokyo.
What recognition has Guillaume Iskander received?
Michelin star recognition, four years in a row in France.
