Macau Lifestyle
  • What's On

    Categories

    • Giveaways
    • Entertainment

    Recent Stories

    Horoverse X MAEN watch
    Horoverse x MAEN: Limited Edition Neon Cities Timepiece Celebrates Hong Kong and Macau’s Iconic Glow
    Jewelry & Watches
    The Macallan 200 Year Whisky Exhibition
    Step into History: The Macallan 200 Years Young Exhibition
    Events & Promotions
    Photo provided by Harry Potter_ The Exhibition_(4)
    A Spellbinding Journey into the Enchanting World of Harry Potter™: The Exhibition
    Events & Promotions
  • Dining

    Categories

    • Restaurants
    • Local Eats
    • Cafes
    • Bars
    • Chef Spotlight

    Recent Stories

    our bucket list of things to do if you’re visiting Macau on a Budget. The Venetian Macao canals
    Macau on a Budget: A One-Day Itinerary
    Macau
    Michelin Guide Macau 2024
    Michelin Guide Hong Kong Macau 2024: Macau’s Culinary Triumphs
    Dining
    Minibar and Lounge Interior Yellow Neon Signs Macau Lifestyle
    Sing Along: Best Places for Karaoke in Macau
    Bars
  • Lifestyle

    Categories

    • Wellness
    • Weddings
    • Family
    • People

    Recent Stories

    Tap Seac Swimming Pool Wide View from Below Sunny Day Macau Lifestyle
    Best Public Pools in Macau
    Family
    hac-sa-reservoir-park
    Top 10 Things to Do With Kids in Macau
    Family
    Moo Creamery Founders Portrait
    Moo Creamery: Freshly-Made Ice Creams Delivering Original Flavors in Macau
    Dining
  • Culture

    Categories

    • Arts
    • Heritage & History
    • Architecture
    • Artist Spotlight
    • Local Knowledge

    Recent Stories

    Featured image: Chinese depiction of a woman from atlantic countries circa 18th century Source: Review of Culture
    Historic Women in Macau: Empowering Communities Across Time
    Culture
    Morpheus City of Dreams Macau Reasons to visit
    10 More Reasons to Visit Macau
    Culture
    st dominic church macau
    Top 10 Things to Do in Macau
    Culture
  • Style

    Categories

    • Fashion
    • Jewelry & Watches
    • Beauty
    • Home

    Recent Stories

    horoverse-shooting-start-from-0-4by3
    Horoverse Co-Founders on Revitalizing Watch Culture: A Deep Dive with Oliver Tong and Wallace Chan
    Jewelry & Watches
    Horoverse X MAEN watch
    Horoverse x MAEN: Limited Edition Neon Cities Timepiece Celebrates Hong Kong and Macau’s Iconic Glow
    Jewelry & Watches
    Wayuu Bag Macau
    Businesses in Macau: Taking Ideas to the Next Level
    Culture
  • Travel

    Categories

    • Macau
    • China
    • Asia
    • Oceania
    • Europe

    Recent Stories

    our bucket list of things to do if you’re visiting Macau on a Budget. The Venetian Macao canals
    Macau on a Budget: A One-Day Itinerary
    Macau
    Isabel Bengzon surfing Siargao Macau Lifestyle
    Siargao Guide: Where to Eat, Sleep, Surf & Party
    Asia
    st dominic church macau
    Top 10 Things to Do in Macau
    Culture
  • Hong Kong

    Categories

    • What's On
    • Dining
    • Things to Do
    • Hotels

    Recent Stories

    Cartier and Women exhibition
    Cartier and Women: The World’s First Major Exhibition on the Role and Influence of Women in Cartier’s History
    Culture
    Grand Hyatt HK_French GourMay Staycation (3)
    French GourMay at Grand Hyatt Hong Kong Offers a Bespoke Culinary Trip to France
    Dining
    The Upper House Salisterra Main Dining Room
    Salisterra Showcases Exquisite Mediterranean Cuisine at The Upper House Hong Kong
    Dining
  • City Guide
  • 繁中
Chef Spotlight
by Sally Victoria Benson

Reaching for the Stars: Chef Guillaume Galliot’s Journey to Success

Four Seasons Caprice Guillaume Galliot Kitchen photo- B&W

It comes as no surprise that Caprice at Four Seasons Hong Kong was awarded three Michelin stars with their innovative menu and captivating presentation of dishes. At the helm of this illustrious restaurant is Chef de Cuisine, Guillaume Galliot, an expert when it comes to classical French cuisine with a twist inspired by his travels and stints at distinguished Michelin starred establishments all over the world. We speak to Chef Guillaume Galliot on the importance of produce, what inspires him and his journey to three Michelin stars!

Tell us about growing up in France and some of your earliest childhood memories of food?

Growing up in France I was surrounded by great products and produce. I’m from Tours, a province where you have so many seasonal products and you learn to respect them because you only eat what was in season. The region was also great for hunting, fruits and vegetables. The Loire Valley has great wine as well, but I only discovered that when I was around 16 or 17 years old.

When I was 12, I started cooking for myself because I was going to school and eating from the canteen. My mum worked in Paris and so we weren’t eating at home for lunch as she traveled every day for work. One weekend, we were grocery shopping and I said to her, “Why don’t you stop paying for the school canteen lunches (because they are actually terrible), we buy groceries on the weekend and I’ll prepare my own food for the week?” We only lived 100 metres from the college so it was an easy thing to do. I started cooking pasta, steak, sometimes some fish, nothing too difficult. This is when something sparked and I started to really develop an interest in cooking and liking it, and at 14 I really was interested but at 15, I was too young and not the legal age required to start an apprenticeship. Only at 16 you can legally do this but at 15 I decided to stop a few classes and started peeling potatoes and vegetables at a few Michelin restaurants in my area. I really took the initiative as I really started to like cooking.

I’ve read somewhere that you always knew you wanted to work in fine dining? What influenced you to become a chef??

Yes and I knew this early on. When I was 14, I saw on TV a documentary about Alain Ducasse, Joël Robuchon, and Paul Bocuse that’s also around the same time I started cooking for myself. My mother looked at me while I watched this show and she asked me ” Is this really what you want to do?” and I said yes, it’s really what I want.

So would you say Chefs Ducasse, Robouchon and Bocuse are your culinary idols ?

Yes, of course they are. It’s because of them that I dreamed of being a French chef. I didn’t know much about chefs outside of France as I was quite focused on French cooking. Michel Guérard and the Pourcel brothers were also my culinary idols before I called them for a job. I had to work in a different style of cooking before I was sure this is what I wanted to do. I knew I wanted do fine dining, but I also worked at the hospital, making hospital food; and I worked in a brasserie as well to make sure I was on the right path. Working at the hospital meant that you are serving sometimes 600-1000 people and working 9:00am to 6:00pm, I wanted to see if this was also something I would like.

You’ve worked in Singapore, Morocco, China and the Caribbean, as well as France. Why did you decide to leave France? What have you learned most from your time in all these cities?

Definitely all the different cultures. I was ready to explore and leave France as I was looking forward to something new and different. You are put in different situations and thus must learn about new cultures. This also influenced my style of cooking. My time in Beijing, China really helped me develop my style of cooking. It was my first position as the chef and I was only 25 years old. I went to Singapore and marrying a Singaporean woman has opened up many avenues of influence for me. My time in Macau around Cantonese food helped me to understand many different things and added more to my cooking method. Morocco exposed me to different spices and each country I went to, I found something to add to my culinary inspiration. It’s been 15 years that I’ve been in Asia now, I was just on holiday and I was so happy to return home to Hong Kong. This part of the world feels like home to me now.

Four Seasons Caprice Guillaume Galliot Laksa

For someone who hasn’t dined at Caprice before, how would you describe the cuisine and dining experience?

The style is for sure French as I’m French but I’ve lived in Asia for many years. My cuisine feels natural to me and not forced. I don’t feel like I need to add something to make it look more Asian. When we do the ginger boullion it’s natural but really Cantonese style, where it’s light, pleasant, and elegant–that’s what I feel is Cantonese food and I try to reproduce this but as a French chef.

One signature dish at Caprice and something we are always asked about is The Laksa. I actually created The Laksa in Macau where I was working for The Tasting Room and we needed to make one dish for the Michelin Gala Dinner. The Michelin Gala Dinner was in Macau and I didn’t want to present a dish that we already have on the menu and so, we needed a new dish to present. I told my sous chef, “Let’s go eat on the casino floor and come back to have a think,” and as my sous chef was Malaysian, we ended up in the food court having laksa. I love laksa and so I asked my sous chef, why don’t we work on something that involves this nice gravy from the laksa but we do it in our own style–less spicy with lobster or a nice piece of seafood. We went back and tried to create one but our first try didn’t come out very well. The first versions, I served to my wife and her journalist friend who was also Singaporean. I asked her what she thought of it and she replied back by asking what I was serving her. I told her it’s laksa and she said, “No, that is not laksa.” We worked on it for over a month and then presented it at the gala dinner. So many people loved it and so, we decided to put it on the menu and serve it at Caprice where it’s become my signature dish!

You achieved your third Michelin star since taking over the reins at Caprice in 2017. How did feel when you heard the news and how did you celebrate? 

Of course, I cried. We got the news in the morning but we were in Macau so not everyone could join us. So we did a party in Macau with those who could join us and two days later, we had a party at VEA in Hong Kong. Everyone from our team joined us but on the next day we were back at work.

This news also brought Four Seasons Hong Kong the position as the highest ranked Michelin starred hotel in the world, what do you think makes Four Seasons Hong Kong so special?

The trust of each department is very important. Each department has the right people all the way from the General Manager to Public Relations to the Kitchen. We don’t doubt anyone’s abilities and everyone helps each other. This freedom is important and we don’t have to make a fuss to anyone to get something done. Things are done very quickly because there are professionals everywhere. The company allows me to exercise my creativity as well. If I want a specific item, they will get it for me. They let me create any dish and use any ingredients I want, without worrying about cost, so long as I produce a good dish. There is a lot of trust involved in teamwork and since day one, I have had the trust of every department. We got the third star after only one year and six months here, so it was very fast. For that to happen, you need 150% trust and support from everyone which is why the service at Four Seasons Hong Kong is impeccable.

What has been the influence of the Michelin Guide on your kitchen and the way you work?

I think the Michelin Guide is a reference for every chef so I think every place that has Michelin stars means that it is the cream of the crop. You are always looking at the top as a chef. It’s a reference for me and also a pleasure and target to achieve. I wanted to achieve three stars and we all worked hard for it. We concentrated very hard and it’s like a commonly shared spirit because you can’t achieve the star if only two people has the drive to achieve it but the rest of the team doesn’t. With three Michelin stars now, we want to keep it consistent and also keep working hard. We have produce flown in from France four times a week and from Japan, five times a week. or example, I was meeting suppliers for an hour today to check on the produce so this is a part of the restaurant that guests don’t see. When you savor a beautifully presented dish, there’s actually so much that goes into it behind the scenes.

Do you have a favourite dish at Caprice or what’s your favorite dish on the menu right now and why?

For every dish I enjoy making, The Laksa is a very special dish for me. I also make scampi with mango sea urchin with a sauce that people use their bread to sop up every last bit of it. We use different vinegars to tweak the acidity of the sauce. Like I mentinoned before, it comes down to product selection when we are making a dish. For instance, it is important to find the right vinegar to use because if you use to wrong type, the sauce will turn out bad and the sauce is everything. I need to select every ingredient and make sure that it’s the right one. I love this part of my job–sourcing–because it’s interesting along with the development and testing of products and discovering new suppliers as well. It is a pleasure to speak to people who love their products where they talk about say, vinegar, with a passion and all the different ways it could be made.

What does Caprice mean? 

It actually means “tantrum” officially, where when you really want something, you throw a little tantrum with your partner. It also means “whim” where you just want or need to do something on the fly, like an impulse.

Four Seasons Caprice Guillaume Galliot portrait 2

When you aren’t working, what do you like to cook at home? Who cooks at home?

I cook sometimes and when I go back to France, I love to cook as I have the space. My kitchen in Hong Kong is a bit small but we also eat a lot outside or it’s my wife’s cooking.

Where do you like to eat out in Hong Kong?

For Chinese food I love Xing Rong Ji, If I was taking my wife out for a date, we go to Belon, because we like it. I ate recently in Ho Lee Fook as well and it was really good. Amber is on my list of restaurants to try the new menu. For something casual, I love to go to Kytaly for pizza because I went to the original establishment in Napoli and it was impressive, so I like going to the one here in Hong Kong. Honestly when I have family come and visit, we go to Lung King Heen right here at Four Seasons Hong Kong.

Who would you love to cook a meal for and why?

I would love to cook a meal for my grandparents. They have passed away and didn’t get a chance to try my food since I received a Michelin star. They passed away just when I was starting to work in a Michelin restaurant.

What is one thing people don’t know about you? 

I’m shy! (laughs) I’m actually easy going and easy to approach. It’s true that I often have a very serious face but it’s actually just my face, I’m very friendly and easy to get along with.

Le French May brings a spotlight is on all things French in the region. What is one French stereotype that you think is true and one that is not?

French people complain and it is true! (laughs) But I don’t complain too much–you can ask my wife! It’s also not true that every French person knows how to eat and drink. French gastronomy is very popular around the world but this doesn’t mean every French person knows how to eat and drink well.

There are many French people living in Macau and Hong Kong and French culture is very much in popular demand. Being French, what are you most proud of about your culture?

Food, wine, and history. I’m from the Loire Valley and there is a lot of history and chateaus there. Leonardo Di Vinci actually spent his last years in my city. It was the 500th year anniversary of his death and there was a huge celebration for his life in France. I’m proud of the produce we have in my country as well. I grow my own tomatoes in my garden in France, and in the summer my mum sends me my tomatoes to Caprice to cook with. In fact, they send me 20 kilos of tomatoes a week. She also sends me some French beans. Not all produce travels well so I need to be careful.

How do you get inspired? How do you stay inspired to keep creating your dishes or menu?

It’s everything. Travel has always been a huge inspiration and brings with it so many new ideas but it’s mostly based on the seasons. I take three to four products from the season and decide to work with them. Sometimes it works, sometimes it doesn’t, and we are always looking for perfection. If it doesn’t work, we go back to the kitchen and work on it. That’s the difficult part of our job; Asking ourselves, is the dish right? Is the presentation correct? This is because we are always striving for the best.

You have moved from Macau to Hong Kong and from strength to strength. How do you explain your consistent success?

We keep working with the same people who have been and are part of the success of the kitchen. It’s also important to work with people who want to continue on for the same success. A solid team and a good attitude is an important factor and having three Michelin stars doesn’t mean I can behave a certain way. And of course, another important matter is a supportive wife. One of the first important factors that helped shape my success is that I left my hometown at 19. I called a restaurant to get a job, which usually is not the way you do things, you would first send your resume but I just picked up the phone and called the chefs, Jacques and Laurent Pourcelare twins at 3 Michelin star, Les Jardin de Sens restaurant in Montpellier. They sent my call through to the kitchen and I asked “Can I have a job  in the kitchen?”, which was replied with that they didn’t have anything available in the kitchen, but in pastry. They asked me if I had knowledge of pastry and I said a little but I can learn fast. Three days later I arrived and started on Monday. I believe if you do your job properly and are serious, opportunity will come and this is what happened for me. I always took the initiative as well. The job in Macau came about when I was asked to suggest some 2-3 star Michelin chefs who could go and open a restaurant there. I sent an email with all of my suggestions and at the bottom I added a note which said “If these don’t work out, you have another option, one young guy (me) who won’t cost too much and very much wants a star”. A month later, I landed in Macau.

What’s next for you?

I’m going to open 10 restaurants! (laughs) I want to establish and confirm the team here. We are doing a few cool promotions both in and out of the restaurants this year. We have a big one coming up in November with three chefs, where each chef will make two dishes. I’ll also be cooking at Sühring in Thailand in October.


Caprice Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong, +852 3196 8888, www.fourseasons.com

Tags

  • caprice
  • Four Seasons
  • four seasons hong kong
  • French fine dining
  • french food
  • Guillaume Galliot
  • Michelin dining
  • Michelin Guide
  • Michelin Star chef

Trending Posts

Dining, Local Eats

Where to Find the Best Portuguese Egg Tarts in Macau

pork chop bun in macau
Dining, Local Eats

Where to Find the Juiciest Pork Chop Bun in Macau

macau zhuhai border Gongbei gate
China, Travel

Macau–Zhuhai: The Ultimate Border Crossing Guide

Hon Kee cafe in Coloane
Dining, Local Eats

Best Breakfast Spots in Macau to Eat Like a Local

  • Editor's Picks

    woman holding phone and coffee Local Knowledge

    Macau Apps: The Best Apps You’ll Need in Macau

    When in Macau, consider these 5 must-have applications that will make your life or stay easier.

    girl in macau transport Local Knowledge

    Getting Around in Macau

    Macau is a small but immensely interesting place with plenty of things to see and do. With many modes of transport, getting around has never been simpler.

    ladies night macau Bars

    Where My Ladies At: The Best Ladies’ Night Offers in Macau

    From free-flow champagne to free Prosecco bottles, check our list of the best ladies’ night offers in Macau.

    Salvador Dali Alice in Wonderland Macau Lifestyle hidden artwork Macau Arts

    Art Masterpieces in Macau You Did Not Know Existed

    Some pieces of art are in the most prominent spots, but there are some artwork that remain hidden in Macau. Here’s where you can find them!

    Cuppa Coffee Macau Dining

    Good Morning Macau: Best Cafes for Breakfast

    As breakfast is the most important meal of the day, here’re our favorite cafes in Macau to head to for a hearty breakfast!

    Wayuu Bag Macau Culture

    Businesses in Macau: Taking Ideas to the Next Level

    Macau is a small city, but it sure has a lot of new businesses popping up. We rounded up a list of cool businesses to check out and support!

    start line photo Lifestyle

    Top Running Routes in Macau

    Make the effort to get up 30 minutes earlier from tomorrow onwards and check out any of these stunning running routes in Macau.

    The Ritz-Carlton Bar & Lounge Gin Collection Bars

    Best Places for Happy Hour in Macau

    After a long day at work, you need a relaxing place to unwind. We have the best places in Macau for happy hour deals on drinks and snacks!

    Zics Macau Brand Source Facebook page Fashion

    Macau Fashion Brands: Celebrate Local Design

    Discover some Macau fashion brands that are making waves due to the fabulous designers behind each of their fresh and genius creations.

    Flora Garden playground Family

    The Best Playgrounds for Kids in Macau

    Macau is full of parks and leisure areas that feature some amazing play areas. Here’s a list of the best playgrounds in Macau for the tykes!

    Maria do Leste Bloody Mary from St Regis Macao Updated Photo 2020 Bars

    Shaken or Stirred: Macau’s Best Cocktails

    The world of mixology often proves to be as diverse and surprising as the one of gastronomy. Exercising talent and immense creativity, Macau’s bartenders keep creating signature cocktails that impress us with both flavors and presentation. If you are tired and bored with mojitos and negronis and need tips on what else to try, check out our guide to Macau’s best cocktails. 

    sound-of-century-vintage-sound-machines-museum Arts

    Macau’s Quirkiest Museums

    When art and history collections are inspected, it’s time to learn things that even locals might not know. Read on to plan a visit to Macau’s quirkiest museums.

    Pataca currency Local Knowledge

    The Pataca Story: The Peculiar History of Macau’s Currency

    The Pataca is special as not many countries the size of Macau would have their currency. Read on to find out about the origins of the Pataca.

    Vintage Around Exterior Front View Macau Lifestyle Culture

    Where to Shop Vintage in Macau

    If you’re a fashionista obssessed with all things vintage, this selection of the best vintage shops in Macau is for you. Happy shopping!

    Negroni bar patua mgm cotai macau lifestyle Bars

    Where to Have an Unforgettable Negroni in Macau

    Check our list of the best bars in Macau that serve the Italian bitter-sweet cocktail, Negroni, from classic recipes to original twists!

    Coloane hiking trail Culture

    Guide to Coloane’s Hiking Trails

    Coloane is home to most of the hiking trails in town. We walked them all and came up with the most comprehensive Coloane hiking trails guide.

    sponge-cake-macau-lifestyle-chinese-pastries Dining

    A Tour of Traditional Chinese Pastries in Macau

    Every tourist coming to Macau can make a fast conclusion that cookies and pastries here are held in high regard. Where do you start, and what do you eat? To get acquainted with a curious word of local sweets, check our guide to the Chinese pastries in Macau.

    63c4f00b-ca84-4eda-8f54-1fc5b633bee6_l Architecture

    Macau’s Tap Seac Square by Carlos Marreiros

    Have you ever wondered about Tap Seac Square, its history, and what used to be there? Find out more about its history and right here!

    Camões Bust in Grotto Culture

    The Camões Phenomena: All the Way From Portugal to Macau

    Portuguese poet Camões is well-known in Macau. But do you know why? We tell you some interesting facts about the author’s life!

    beijing memory li xiao feng mandarin oriental macau art Arts

    Art at Mandarin Oriental, Macau: Porcelain Dresses & Contemporary Glass Installations

    Read on to see how Mandarin Oriental, Macau, highlights its style and identity with art and design masterpieces by different artists.  

    Nam Ping Exterior Frontdoor Macau Lifestyle Dining

    Nam Ping: A Local Foodie Haven Nestled in Old Macau

    Set in Rua de Cinco de Outubro, Nam Ping is nestled in the city center, opened for more than 30 years, serving simple, mouthwatering dishes.

    Rooftop Macau Upstairs Terrace Dining

    Best Rooftops in Macau to Relax At

    Chilling on a rooftop with a cold drink is the best way to spend a day. Here’s a list of some of the hippest trending rooftops in Macau!

    Chou Kei Dining

    Local Eats: Where to Have Instant Noodles With Egg & Luncheon Meat in Macau

    Instant noodles taste much better topped with a fried egg and luncheon meat! Here are the best places in Macau to have this delicacy.

    banyan tree macau_Spa_Royal Treatment Room Lifestyle

    Macau’s Best Spas

    Macau is a wold-class destination and this extends to its spas as well. Check out our list of spas in Macau offering the best in relaxation.

    ferry hong kong macau Culture

    10 Useful Macau Ferry Tips

    Although you can take the bridge now, the one-hour ferry ride is a unique and easy way to get from Macau to Hong Kong. Here are 10 essential tips to make your Macau to Hong Kong ferry trip trouble-free.

    hac-sa-reservoir-park Macau

    Best Things to Do around Hac Sa Beach

    Hac Sa Beach on Coloane Island is a popular destination for both locals and visitors. It’s the perfect place for a day outside the city!

    Lord-Stows-Garden-Cafe-Coloane Cafes

    Best Places to Eat in Coloane

    Coloane is where locals and tourists come to enjoy chill vibes and home-style dining. Here are the best places to eat in Coloane for your next foodie trip!

    Tap Seac Swimming Pool Wide View from Below Sunny Day Macau Lifestyle Family

    Best Public Pools in Macau

    Cool off or get your cardio in at the best public pools in Macau!

    Cheong Kei Noodles Owner with Blurred Noodles in Hand Macau Lifestyle Dining

    Cheong Kei Noodle Factory: A Local Family Business with Healthy Ambitions

    We learned the history of Cheong Kei Noodle Factory, the inspiration behind their products, and their vision for Cheong Kei’s future.

    AJ Hackett Macau Skywalk giveaway Macau Lifestyle Local Knowledge

    Everything You Need to Do in Macau at Least Once

    Take a dive into this article and find out what to do to spend your precious time in Macau and maximize it to enjoy the city at its fullest!

  • About
  • The Team
  • Advertise
  • Privacy Policy
  • Terms and Conditions
  • Contact Us

COPYRIGHT © 2025 • MACAU LIFESTYLE

Subscribe to Our Newsletter

Receive Macau Events Agenda, the Hottest Giveaway Offers and the Latest Article Updates!