Guillaume Galliot was quick to go out in the world to spread his love of French cuisine. After stints in Montpellier (where he learned the art of desserts), New York and Saint Barthélemy, Galliot went on to work at Raffles in Singapore. Aged only 23, he was the youngest sous-chef in the hotel’s 136-year history. In 2010, he moved to the Tasting Room by Galliot in Macau and, the subsequent year, he received his first Michelin star which was followed, in 2016, by a second. Michelin has similarly awarded three stars to the Caprice in Hong Kong, where Galliot is currently working as chef de cuisine. The philosophy behind Galliot’s cooking has remained unchanged throughout his career: magically transforming humble ingredients into unforgettable dishes.