Video interview with Guillaume Galliot

When Guillaume Galliot talks about his cuisine, one word comes up more often than any other: generosity. He isn’t referring to overloaded plates, but to an attitude towards ingredients, flavour and the guest. Born in the Loire Valley in 1981, the Frenchman has spent more than half his life in Asia: as the youngest sous-chef in the history of the Raffles in Singapore, in Beijing, Macau and, since 2017, at Caprice at the Four Seasons Hong Kong, which has held three Michelin stars continuously since 2019. Asia has not rewritten his cuisine, but rather deepened it.

To mark his guest appearance at Restaurant Ikarus, we spoke to him about European and Asian terroir, the perfect sauce, and why, for him, technique is the prerequisite for freedom.