Chef-In-Residence Program

Guillaume Galliot

"I believe in finding prestige in even the most humble ingredients, transforming them into unforgettable dishes."

Chef Guillaume Galliot’s blend of classical French technique with global influences earned him three Michelin stars at Caprice, Four Seasons Hotel Hong Kong. Born in France’s Loire Valley, he honed his craft at Jardin des Sens, later becoming the youngest sous chef in Raffles Singapore’s history. His journey led him across Asia, culminating in the acclaimed, two-Michelin-starred Tasting Room by Galliot in Macau. At Caprice, he transforms simple ingredients into extraordinary dishes, crafting modern French cuisine infused with flavours from around the world.