Guillaume Ginther
Le Gratin
Biography
Born and raised in Strasbourg, France, Guillaume Ginther’s passion for cooking developed at a young age in his family’s kitchen. Guillaume always admired his grandmother and mother’s cooking, and at 12-years-old he began learning and helping them in the kitchen. His love for food is rooted in traditional French cuisine and has since been inspired... READ MORE
Born and raised in Strasbourg, France, Guillaume Ginther’s passion for cooking developed at a young age in his family’s kitchen. Guillaume always admired his grandmother and mother’s cooking, and at 12-years-old he began learning and helping them in the kitchen. His love for food is rooted in traditional French cuisine and has since been inspired by worldwide flavors which he incorporates into his culinary creations.
Guillaume began his professional journey over two decades ago, learning from different French chefs in world-renowned Michelin-starred restaurants, including Manual Martinez at Relais Louis 13 in Paris, Éric Briffard at Le Vernet in Paris and Emile Jung at Le Crocodile in Strasbourg. In 2008, Guillaume made the decision to move to New York City, where he took his first position working with Chef Daniel Boulud as a sous chef for two years at Restaurant DANIEL, Chef Daniel’s namesake restaurant on the Upper East Side. There Guillaume learned the techniques of fine dining before traveling back overseas for an opportunity back in France. In 2016, Guillaume returned to the Big Apple to join Chef Antoine Westermann’s team at the iconic Le Coq Rico as Executive Chef. Three years later, he left to work for the Bagatelle Group at their flagship location in the Meatpacking District.
In 2022, Guillaume was intrigued to learn that Chef Daniel Boulud was seeking talent for his newest concept, Le Gratin, a restaurant inspired by the bouchons of Lyon, France. Given his French roots and history with Chef Daniel, he could not look away from the opportunity. Today, as Executive Chef of Le Gratin, Guillaume offers a menu showcasing French classics as well as influence from Chef Daniel’s childhood favorites, such as the “Quenelles de Broches,” a Lyonnais dish famed for its delicate mousse consistency and subtle taste of fish. Guillaume aspires to make Le Gratin a welcoming spot for those who want to discover traditional French specialties in a more casual, yet modern, atmosphere.
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