Chef Guillaume Galliot of three-Michelin-starred Caprice at the Four Seasons is celebrating his two decades of cooking in Asia with a multi-starred January dining series featuring 26 of the world’s most renowned chefs.

From Jan. 17 to 20, explore the patronage of chef Guillaume at Four Seasons through the culinary journeys of his former apprentices, students, peers, and colleagues in a career that has seen him work at the City of Dreams in Macau, Raffles Beijing, and Raffles Singapore, joining Four Seasons Hotel Hong Kong in 2017.

Each evening during the four-night event, chef Guillaume will collaborate with six chefs to design a special tasting menu priced at HKD3,988 per person, playing on the clash of culinary traditions and cultures with each grouping. 

The 26-chef-strong, 33-Michelin-starred, four-night affair will feature the likes of Julien Royer, Vicky Cheng, Emmanuel Renaut, Arnaud Dunand, Mathias and Thomas Sühring, Sergio Herman, and Thitid “Ton” Tassanakajohn. 

Chef Guillame Galliot caprice

Chef line-up for chef Guillaume Galliot January dining series

January 17

  • Mathias and Thomas Sühring, Sühring, Bangkok
  • Christophe Hay, Fleur de Loire, Blois
  • Jacques and Laurent Pourcel, Jardin des Sens, Montpellier
  • Bruno Verjus, Bruno Verjus, Paris
  • Vicky Lau, TATE Dining Room, Hong Kong
  • Yann Riedmuller, Caprice, Hong Kong

January 18

  • Nicolas Lebec, Villa le Bec, Shanghai
  • Adrien Castillo, Racines, Hong Kong
  • Sergio Herman, Belgium
  • Julien Tongourian, Robuchon au Dôme, Macau
  • Vivien Sonzogni, Le Parc, Besançon
  • Suveg Kavatkar, Caprice, Hong Kong

January 19

  • Arnaud Dunand, Maison Dunand, Bangkok
  • Wilfrid Hocquet, Blue by Alain Ducasse, Bangkok
  • Julien Royer, Odette, Singapore
  • David Rathgeber, L’assiette, Paris
  • Emmanuel Renaut, Flocons de Sel, Megève
  • Nicolas Lambert, Four Seasons Hotels Dubai

January 20

  • Jean-Charles Dubois, Racines, Sofitel City Centre, Singapore
  • Vicky Cheng, VEA, Hong Kong
  • Thitid “Ton” Tassanakajohn, Le Du, Bangkok
  • Dej Kewkacha, Kyo Bar, Bangkok
  • Riccardo La Perna, 8½ Otto e Mezzo Bombana, Macau
  • Gaëtan Evrard, L’Évidence, Montbazon

Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, 3196 8860, book here

Rubin Verebes is the Managing Editor of Foodie, a culinary connoisseur, and guiding force behind the magazine's delectable stories. With a knack for cooking up mouthwatering profiles, crafting immersive restaurant reviews, and dishing out tasty features, Rubin tells the great stories of Hong Kong's dining scene.

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