French born Guy Gateau has over 30 years experience serving the hospitality industry and has worked extensively on three continents. His early career as a chef was spent in some of France’s most renowned Michelin-starred restaurants, including the Restaurant Alain Chapel and the Laurent. The quest for knowledge began with three years as the chef de cuisine at the Canadian Embassy in Moscow. This was followed by more than a decade in the United States, where he was to continue his education and add to his repertoire of experience, well known landmarks like The Ritz-Carlton in New York, John F. Kennedy Center and Potomac in Washington, DC. and the Biltmore Hotel in Miami.

From this vast repertoire of experience around the world, Gateau has fine tuned his very own distinct culinary style. “I have picked up nuances from each of the cultures I have worked in, yet above all, my main focus is to respect the quality of the product,” says Gateau.

Throughout his extensive career, Gateau has shared his knowledge at the Universite du Vin in Suze la Rousse, France as well as the Institut Paul Bocuse in Lyon. He has also obtained his Master in Sous Vide Cooking with the founder of the technique, Georges Pralus.