Guillaume Galliot

Caprice

Guillaume Galliot is the Executive Chef of Caprice at the Four Seasons Hotel Hong Kong. Born in the Loire Valley of France, he began honing his classical technique under the Pourcel brothers at the three-Michelin-starred Jardin des Sens.

His career is defined by a global pursuit of culinary excellence. At 23, he became the youngest sous chef in the history of Raffles Hotel Singapore. After further experience in Beijing, he moved to Macau, where at The Tasting Room he earned two Michelin stars (2016, 2017) and landed the restaurant on the Asia's 50 Best Restaurants list.

Since joining Caprice in 2017, Chef Galliot has continued to elevate the restaurant, bringing his vision of French cuisine infused with flavors from around the world.

Chef Vicky Cheng presents a deeply personal interpretation of Chinese cuisine, where tradition is reimagined with intellectual depth and technical finesse

Confident, produce-driven French cooking that balances generosity with precision

An honest expression of French terroir and a respect for classical foundations

Relentless innovation and purity, redefining modern fine dining in Asia

Poetic storytelling through food, where artistry and emotion meet technical mastery

Elevating Cantonese cuisine to its highest form through impeccable technique and unwavering consistency

Elegant execution of classic Cantonese flavors in a timeless setting

Authentic Neapolitan pizzas that celebrate simplicity and balance

Classic grill offerings and a vibrant atmosphere that never go out of style

Thoughtful wine selection paired with honest, ingredient-led plates

Redefining hospitality with effortless warmth and impeccably crafted classics

Charming Parisian spirit and relaxed sophistication

Boundary-pushing mixology rooted in research and creativity