Chef
Guillaume Laublanc
- Discipline
- Chef
- Based in
- Santa-Reparata-di-Balagna, France
i. Biography
The Path
Training at Poligny gave Guillaume Laublanc a foundation built on discipline and precision, the kind of start that tends to carry into every later service. From there, the step into professional kitchens came through Restaurant Nespresso in Romont, Switzerland, where the chef-gérant role required more than cooking alone: service, structure, timing, and room management all sat in the same line of work. That is the sort of post that teaches a cook how a dining room actually holds together. Since 2020, that same sense of control has been anchored at L'Auberge des Gourmets, where Guillaume Laublanc is chef-owner. Ownership changes the job: the kitchen, the pace, and the room all sit under the same responsibility. Alongside that, he also serves as chef of L'Aghjalle, extending his work across two addresses and keeping the focus on steady execution rather than spectacle. Taken together, the route reads as a progression in stewardship. Poligny, Restaurant Nespresso in Romont, Switzerland, L'Auberge des Gourmets since 2020, and L'Aghjalle all mark stages in a career built on discipline and adaptability. The through-line is clear: each post added another layer of responsibility without moving away from the craft itself.
The Work Today
Chef-owner and chef are not separate identities here; they are the same discipline expressed in two rooms. At L'Auberge des Gourmets since 2020, Guillaume Laublanc holds the cooking and the ownership together, which means the daily work includes both the plate and the framework around it. That arrangement asks for consistency across service, tone, and timing, because the identity of a place is carried as much by how it runs as by what leaves the pass. The role of chef of L'Aghjalle carries the same expectation of continuity. This is a working shape defined by steadiness rather than display. The craft sits in the details that keep a kitchen aligned: the rhythm of service, the coherence of the room, the repetition that makes a restaurant reliable. Laublanc’s current work is built on that kind of control, where leadership is measured through execution.
Profile updated July 2026
FAQ
Asked of Guillaume
What is Guillaume Laublanc's current role?
As of 2026, Guillaume Laublanc is Chef-owner.
Where did Guillaume Laublanc train or study?
Guillaume Laublanc trained at Poligny.
What recognition has Guillaume Laublanc received?
Michelin Bib Gourmand (2024).
