i. Biography
Chefing at Ekaitza in Ciboure since 2021 has given Guillaume Roget a place where earlier roles now read as preparation rather than interruption. The line from Lycée Hôtelier de Biarritz through dining rooms, ownership, sommelier work, and finally a kitchen of his own is not a neat ascent so much as a long exercise in carrying responsibility at different scales. Across those stages, the work kept narrowing toward a style that is now distinctly his: measured, lucid, and governed by restraint.
Coming Up
At Lycée Hôtelier de Biarritz, Guillaume Roget met the repetition and rigor that define the métier before any authorial voice can form. From there, he moved into positions that trained different parts of the trade. As head sommelier at Chez Ruffet, he worked at the point where service, pairing, and balance have to hold together under pressure. Later, as co-founder and owner at La cabane du pêcheur (2006–2013), he took on the broader mechanics of a house, where the plate is only one part of the brief. That 2006–2013 stretch marks not a break but a deepening: the slow accumulation of judgment, control, and practical confidence. Since 2021, Guillaume Roget has been chef of Ekaitza in Ciboure, and the position gathers those earlier disciplines into one place. It is there that his cooking has found a clearer register, with the Michelin Guide recognition arriving as the external sign of work already being shaped with care.
Where They Are Now
Since 2021, Roget has been chef of Ekaitza in Ciboure, and the cooking is built around a deliberate reduction of means. Asked about it, he answers plainly: “My cuisine? It is simple. Creative but simple.” The value here is not simplicity as a style marker, but as an editing principle. The plate is stripped back until the remaining elements have to carry more weight, and that demand is the point. He has said he “made the choice to go straight to the point, with pared-down plates but with marked flavors,” which names the tradeoff at the center of the work. The architecture is lean, but the flavor has to read clearly and hold. In another formulation, he reduces the method even further: “Two, three elements, no more, but it is clear and precise.” That economy is not an absence of ambition; it is a way of making each element accountable. The turn toward that kind of clarity also suggests a correction in practice. Roget’s present work carries the imprint of moving away from pressure and toward conviction, from meeting external standards to making decisions that fit the cooking itself. The result is restraint with intent: not minimal for its own sake, but sharpened through choice.
In Their Words “I think I was not cooking the cuisine I loved but the one I had to make to match the guide's standards.” “I made the choice to go straight to the point, with pared-down plates but with marked flavors.”
Honors
Guillaume's honors include Michelin Guide star (2024) and Michelin Guide star (2025).
Profile updated July 2026
FAQ
Asked of Guillaume
Where did Guillaume Roget train or study?
Guillaume Roget trained at Lycée Hôtelier de Biarritz.
What recognition has Guillaume Roget received?
Michelin Guide star (2025).
