 |
Laurent Guillaume - Chef de CuisineLaurent could not avoid his collision course with his true passion in cooking even though he was clearly on his way to a successful technical career. Immediately after graduating with his electrical engineering degree in his native France, Laurent was compelled to continue his schooling, but with a degree in hospitality. After four years of training in positions ranging from commis to chef de partie, Laurent went to work for Herve Neple and helped him open Le Korova in Paris as well as the dining room at the 4-Star hotel Pershinghall in the fashionable 8th Arondissement. Subsequent stints at the Café Etienne Marcel and La Farandole prepared him for his position as Chef de Cuisine at the restaurant/lounge Backstage Café followed in two years with the opening of Les Bas Fonds, again as Chef de Cuisine and to critical acclaim. With his sights set on coming to the United States, Laurent visited the Bay Area and had a chance meeting with Mickael, who was then looking for a new chef to best represent French cuisine at Chouquet’s. The two hit it off and Chef de Cuisine Laurent Guillaume joined the restaurant in January 2007.
|
 |
|