Guillaume Dunos Chef

About

In the food Industry from my 15, I have been trained in France between "Côte d'Azur" and Paris.
Working alongside Michelin stared Chefs, in the most iconic and luxury places in Paris such as: The Fouquet's, The Prince de galles and The Park Hyatt — Paris Vendôme,
I have built up a strong capacity to create refined, tasty and elegant recipes, using all the skills I have learned from my past experiences.

Always pushing myself to try new things, I am open-minded and happy to cook deferent type of cuisine, using rare produce or sublimating mainstream ingredients.

I'm also proud to be Chef and owner of a Modern French restaurant in London, which allows me to have access to a large range of suppliers from the UK and waiter staff as well as to provide with a great wine expertise (with supply).

D'ont hesitate ton contact me 075•• •••••• -- g•••••@••••.com

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