A place where culinary excellence meets heartfelt hospitality, a place where guests leave feeling not only satisfied but also connected to the chef behind the magic.
Nestled within the Four Seasons Hotel in Hong Kong, Caprice is a bastion of French fine dining that has earned its place among the culinary elite with an ambiance of refined elegance and a reputation for exceptional cuisine. With panoramic views of Victoria Harbour, Caprice exudes sophistication, offering a dining experience that balances luxury with an inviting warmth. Guests are treated to a meticulously curated menu that marries French tradition with a modern, inventive touch, a hallmark that has garnered the restaurant a prestigious three Michelin stars. Now, let’s meet the visionary leading this iconic restaurant—Chef Guillaume Galliot, the creative force behind each unforgettable dish at Caprice.
Guillaume’s story begins in the picturesque Loire Valley in France, where he grew up immersed in French food culture. I remember reading his interview long ago, that his fondest memories are of Sundays spent in his grandmother’s kitchen, where the scent of bubbling stews and freshly baked tarts filled the air. Cooking was a family affair, a tradition that shaped his early view of food as something deeply connected to people and places. "Cooking was never just about eating," he once mused to me. "It was about passion."
With that foundation, Guillaume dove headfirst into culinary training. He honed his craft in some of France’s most demanding kitchens, learning the discipline, precision, and rigor that mark a true chef. Under mentors who took the art of cooking very seriously, he absorbed the value of patience and the importance of every tiny detail, skills that would later become his trademarks.
Infused with subtle influence of Asian flavors
But if you know Guillaume, you know he’s not one to stay still for too long. Curiosity got the best of him, and he began traveling, driven by a desire to expand his culinary knowledge beyond French borders. In his journey, he worked at renowned kitchens in the Caribbean, Europe, and Asia, experiences that enriched his style and gave him a global palate. His stint in Singapore was especially transformative—surrounded by Southeast Asia’s vibrant spices, diverse flavors, and unique ingredients, he found himself opening up to a new world of possibilities. "Asia has a way of surprising you," he told me at his newly opened restaurant in Bangkok, Palmier by Guillaume Galliot at Four Seasons. "It humbles you and reminds you that there’s so much to learn."
These travels left an indelible mark on him. Today, there’s a subtle influence of Asian flavors in some of his dishes at Caprice, woven delicately through French techniques to create something that’s both familiar and exotic. It’s this balance that defines his cuisine: the grounded precision of French culinary tradition married with the wild creativity of the world beyond.
When Guillaume arrived at Caprice, he faced a challenge that would test even the best chefs: taking over an institution with an already stellar reputation and somehow making it better. But Guillaume has a knack for embracing challenges, and it wasn’t long before he began reshaping Caprice in his own image. Through his vision, Caprice became not just a restaurant but an experience—a place where French classics came to life in new, inventive ways.
Achieving and maintaining Caprice’s three Michelin stars was a testament to his philosophy that food should be both complex and comforting. He’s never one to chase accolades, but they seem to find him naturally. With each new dish, Guillaume pours in a part of himself, and it’s that sincerity and dedication that diners—and Michelin inspectors—recognize. Including myslf, for those of us who’ve tasted his creations, those stars seem like a small acknowledgment for the genuine warmth and depth he brings to every plate.
Earning three Michelin stars is no small feat, and for Guillaume, it’s not a story of luck but one of unrelenting dedication. When he arrived at Caprice, the restaurant was already beloved, but Guillaume saw room for transformation. A good restaurant is built on tradition, ut a great one has to push beyond it; and it really was.
Guided by his philosophy of balance and dedication to excellence, Guillaume approached Caprice as both a chef and an artist. Every dish was a canvas, every flavor an opportunity to surprise. In his first year at Caprice, he reimagined the menu, daring to take risks that others might have shied away from. Yet he did so with a respect for the restaurant’s legacy, merging Caprice’s French roots with his own unique style. He preserved the heart of Caprice while expanding its soul, creating a dining experience that felt both classic and refreshingly modern.
Chef Guillaume’s dishes are expressions of his passion, precision, and creativity. At Caprice, his culinary artistry takes center stage, drawing diners into a world of refined flavors and textures that linger long after the last bite. And if you know Guillaume, you know that his signature dishes aren’t just beautifully crafted—they’re deeply personal, each one carrying a piece of his story.
Oscietra Caviar with king crab meat
Take his Oscietra Caviar with king crab meat, for instance. This dish is practically synonymous with Caprice, and for good reason. Imagine a fresh king crab meat, delicate yet rich, layered with the generous heap of Kaviari caviar crowning the dish. Guillaume doesn’t skimp on the caviar, and he doesn’t hide it; he celebrates it, letting its briny, luxurious flavor shine in a way that feels extravagant but never excessive.
the Lobster with beetroot and chocolate ruby sauce
Then there’s the Lobster with beetroot and chocolate ruby sauce. The sauce is rich and velvety, infused with layers of flavor that speak to the hours of slow cooking and careful seasoning behind the scenes. Paired with the finest burgundy pinot noir, it’s a combination that dances on the palate—effervescence meets deep, oceanic richness in a way that’s both bold and harmonious. This is one of Guillaume’s favorite dishes, and he serves it with a knowing smile, confident that it will leave an impression. I couldn’t resist to ask for more sauce.
Another masterpiece is the Pigeon de Racan, a dish that feels like a love letter to Guillaume’s French roots. The pigeon, sourced from the Racan region in France, is cooked to perfection, its gamey richness balanced by an umami glaze that hints at Guillaume’s time in Asia. He once told me that this dish was inspired by his travels, each flavor representing a piece of his journey. When you taste it, you can almost feel that journey—French tradition meeting Asian nuance in a way that feels both nostalgic and new.
One of the things I love most about Guillaume is his genuine warmth—a warmth that isn’t confined to the kitchen but extends into the dining room. At Caprice, it’s not unusual to see him strolling among the tables, chatting with guests, sharing a story behind a dish, or even exchanging a laugh. For chef Guillaume, fine dining is about connection, about creating moments that guests will remember long after they’ve left.
He once told me, “A meal is an experience—it’s not just about what’s on the plate but how you feel in that moment.” And that’s exactly the atmosphere he’s created at Caprice. The restaurant feels grand yet welcoming, elegant but unpretentious. Each guest is made to feel special, whether they’re dining on a celebratory night or stopping in for an intimate dinner. Guillaume genuinely listens to his guests’ feedback, taking their comments to heart and often incorporating them into future menus.
This personal touch is also evident in the way he leads his team. In the kitchen, Guillaume is both mentor and friend, guiding his chefs with patience and a sense of humor that makes even the busiest nights feel manageable. He believes that a happy team is a successful one, and he fosters an environment where creativity and collaboration thrive. Many of his team members have been with him for years, a testament to the respect and loyalty he inspires.
For Guillaume, every service is an opportunity to make someone’s day a little brighter, to give them a moment of joy through his food. It’s a philosophy that defines his approach to cooking and to hospitality, one that has earned Caprice not only three Michelin stars but also a loyal following of guests who return time and again, knowing they’ll be greeted like family.
As his biggest fan, I can tell you that Guillaume has always been passionate, humble, and deeply committed to his craft. It’s this authenticity, this genuine love for what he does, that makes Caprice more than just a restaurant. It’s a place where culinary excellence meets heartfelt hospitality, a place where guests leave feeling not only satisfied but also connected to the chef behind the magic.
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