Guillaume Cabrol has been appointed as Head Baker at Four Seasons Hotel George V, Paris

A truly talented chef, Guillame is a humble perfectionist charged with sensitivity and commitment to crafting outstanding bespoke creations. Guillaume pays particular attention to his ingredients, working closely with small producers and farms with a sustainable approach.

Having graduated from the Academy of Dramatic Arts, Guillaume began his career as a comedian. Following a brief spell on stage, at the age of 25 he decided to follow his heart and his career made a u-turn. He began working as a baker, a profession he had fallen in love with ten years earlier but that he had not mustered the courage to pursue.

Courageous and determined, Guillaume decided to embrace a major career transition and returned to studying. He acquired a diploma in pastry, ice cream, chocolate and confectionary making. He first worked as a junior chef, and later as pastry chef, in a small family-run bakery in the southeast of France that kindled a passion for the art of bread making. Eager to learn more, Guillaume enrolled in a bread making course.

Guillaume stood out among his peers for his formidable dexterity and desire to produce exceptional quality bread. Dedicated and hardworking, he completed the course with flying colours and joined the team of three Michelin-starred restaurant Alain Ducasse at Plaza Athénée as Head Baker. He was subsequently charged with overseeing and directing all pastry aspects of the kitchen operation. During his time at the restaurant, he met Michaël Bartocetti, with whom he quickly forged a strong relationship, working closely with the chef to give life to exquisite creations.