Thivet Guillame - Thivet, Guillaume

Guillaume Thivet

Biography

After studying culinary arts in France, Chef Guillaume Thivet came to work with the acclaimed hotel and restaurant group Relais et Chateaux for 7 years as chef de Partie and Sous Chef at the Ryland Inn in New Jersey and Le Toiny in St. Barthelemy. Amid his tenure there, he took a two-year position at the Michelin starred La Cote Bleue in Languedoc, France as Chef de Partie and Sous Chef.

In 2007 Thivet moved to New York City as Chef de Cuisine at Mercat before joining Bouley Restaurant in 2008 as Chef. During his... READ MORE

After studying culinary arts in France, Chef Guillaume Thivet came to work with the acclaimed hotel and restaurant group Relais et Chateaux for 7 years as chef de Partie and Sous Chef at the Ryland Inn in New Jersey and Le Toiny in St. Barthelemy. Amid his tenure there, he took a two-year position at the Michelin starred La Cote Bleue in Languedoc, France as Chef de Partie and Sous Chef.

In 2007 Thivet moved to New York City as Chef de Cuisine at Mercat before joining Bouley Restaurant in 2008 as Chef. During his time at Bouley, Thivet competed on Food Network’s “Chopped,” making it to the finals and finishing as runner up. He then worked at other notable tristate dining destinations as Executive Chef, including Cadaques Tapas Bar and restaurant group Barcelona. In 2015, Chef Guillaume joined Les Halles as Corporate Chef overseeing their two New York locations.

In March of 2016, Thivet joined ESquared Hospitality as the Chef de Cuisine at BLT Steak Waikiki. In March of 2017, he returned to New York City as Chef de Cuisine of BLT Prime.

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