Chef Robert Guillou
PORTFOLIO
40+ Years of Experience
Michelin Stars Restaurant, Luxury Hotel, Club Resort, Fine Dining Restaurant, Catering, Private Chef
Resume
ROBERT GUILLOU
PRIVATE CHEF
EMAIL: CHEFROBERTGUILLOU@GMAIL.COM
PH: +1 239 777 2177
40+ YEARS OF EXPERIENCE
ROBERT GUILLOU
PRIVATE CHEF
EMAIL:
CHEFROBERTGUILLOU
@GMAIL.COM
PH: +1 239 777 2177
40+ YEARS OF EXPERIENCE
57 YEARS OLD
Professional Experiences
MICHELIN STARS RESTAURANT, LUXURY HOTEL, CLUB RESORT, FINE DINING RESTAURANT, CATERING, PRIVATE CHEF
2010 – Current
Private Chef for Family
- Prepare meals to ensure exceptional quality, presentation and timeless of delivery all while maintaining all safety food handling and sanitation standards
- Develop specialty dishes and responsible for menus
- Responsible for food preparation and execution of private events hosted by family
- Perform all kitchen functions including inventory
- Create and propose menus to private household for approval
- Responsible for all grocery and shopping
- Communicate with private household face to face, email and by note
- Travel with family
Skills
- Ability to identify and solve problem in timely manner using judgment that is consistent with standards, policies, procedures, regulations and laws
- Culinary creativity and menu writing abilities
- Proficient in Microsoft office programs
- Strong organizational skills and attention to detail
- Maintain confidential with all information
Education
- High School / France
- 3 Years Lycée Hotelier de Monaco Certified Chef de Cuisine
- 2 Years lycée Hotelier de Monaco Certified Pastry Chef
French Work Experience
- 1996 TO 1998 LE GRILL DE LA CHEVRE D’OR LUXURY HOTEL/EZE /FRANCE
- 1994 TO 1996 LES EPICURIENS FINE DINING RESTAURANT/ NICE/FRANCE
- 1993 TO 1994 LE ROC MARTIN RESTAURANT SPECIALITY FISH/RCM/FRANCE
- 1990 TO 1993 LE SAINT MICHEL (Owner Executive chef) MENTON /FRANCE
- SUMMER 1990 CLUB D’HIVER PORT LA GALERE TEHOULE/FRANCE
- 1989 TO1990 MILITARY SERVICE MINISTERE OF DEFFENSE PARIS /FRANCE
- 1986 TO 1988 LE SAINT BENOIT SPECIALITY FISH EXC /CHEF /MONACO
- 1985 TO 1986 AUBERGE DU CAMELIA STARS MICHELIN BOUGIVAL/FRANCE JEAN DELAVEYNE
- 1984 TO 1985 HOTEL DU GRAND ECUYER STARS MICHELIN LUXURY HOTEL / YVES THURIES CORDES SUR CIEL / FRANCE
- 1982 TO 1985 STAR MICHELIN LUXURY HOTEL SBM / MONACO HOTEL DE PARIS, HOTEL HERMITAGE
Training
Sushi Academy in Tokyo: Sushi, Sashimi, Nigiri, Maki, California Roll, Onigiri, Rice Ball, Poke Bowl
Tsukiji Soba Academy in Guinza: Soba Noodles, Broths, Salad, Soba Dipping Sauce Mori Zuyu, Nihachi Soba
Basic Japanese Cooking in Buddha Bellies cooking school Tokyo: Unami, Teriyaki, Dashi, Miso Soup, Pickled Cucumber, Udon Noodles, Avocado Tofu, Roasted Wagyu Japanese Basil Sauce
Huton Cooking School in Beijing: Basic Szechuan Cooking, Stir Fry, Chinese BBQ, Fried Rice, Peking Duck, Hand Pulled Noodles, Steam Bun, Green Onion Bread
Martah Sherpa’s Cooking Class in Hong Kong: Dumplings, Soups, Traditional Chinese Dishes, Chow Mein Crispy Noodles, Home Style Tofu
Fine Dining Chinese Restaurant in Ritz Carlton Hong Kong
Chef Julie Shani in New York: Basic Indian Cooking, Curry, Tandoori, Soup, Bread, Rice
Languages
- FRENCH (Native)
- ENGLISH (Fluent)
Certifications
- Culinary Sanitation and Safety
- Culinary Nutrition
Food Service - Management
Techniques of Healthy Cooking - First Aid / CPR Certification
Work Experience
2005 – 2010
PRESTIGE GOURMETS CATERING, ATLANTA GA
(Executive Chef/Owner)
- Designed Kitchen layout, negotiated and oversaw contracting
- Created menus and planned culinary events
- Developed and implanted seasonal menus for events serving 10 to 950 people
- Maintained and catered to prestigious client such as Jane Fonda, Edward Neville Isdell Hermes, Lancôme………
- Award Best Wedding Cake 2005 Atlanta
2001 – 2005
JOEL RESTAURANT, ATLANTA GA
(Executive Chef)
- Created Classic French Menu with Asian influence alongside Chef Owner Joel Antunes
- Managed Staff of 22 including scheduling and ongoing training
- Gross revenue $7million per year with food cost at 24%
- Controlled inventory and ordering
- Nominated One of the America’s Best Restaurant Gourmet Magazine 2002
1998 – 2001
RITZ CARLTON BUCKHEAD, ATLANTA GA
(Head Chef of Restaurant)
- Created and developed high-end Mediterranean and Italian menu for 150 seat Restaurant, room service and lobby bar
- Led and trained staff of 25 cooks
- Regulated food, labor and food costs
- Nominated best Brunch Atlanta Magazine 2000
Certifications & Diplomas
References
CONTACT
Chef Robert Guillou
ROBERT GUILLOU
PRIVATE CHEF
EMAIL: CHEFROBERTGUILLOU@GMAIL.COM
PH: +1 239 777 2177
ROBERT GUILLOU
PRIVATE CHEF
EMAIL:
CHEFROBERTGUILLOU
@GMAIL.COM
PH: +1 239 777 2177
