Guillaume Montes

Guillaume Montes

Guillaume’s passion for food started at the ripe age of 12 years old. Surrounded by his family, who shared a similar love for food, his first memories go back to cooking Sicilian food with his grandmother. After graduating in 2000 from the Hotellerie School in Souillac, France, Guillaume began his career in Michelin Star restaurants including Chateaux de Mercues as a Commis Chef and O’ Saveur as Chef de Partie.
At 23 years old, Guillaume decided to pursue his career over in Dublin, transitioning into a Junior Sous Chef position at The Clarence Hotel, owned by U2 lead singer Bono. After two and a half years at The Clarence Hotel, he later moved into the realm of dessert, earning himself a Head Pastry Chef position.
In August 2009, Guillaume decided to explore new opportunities across the world. His next stop was Melbourne, Australia, where he started at Bacash as Head Pastry Chef, working alongside Michael Bacash. A year and a half later, he transitioned into Head Chef.
With 2013 on the horizon, Guillaume was introduced to George Calombaris and moved over to the MAdE Establishment restaurant group. Coming on board as Head Chef at the new Gazi Restaurant, he worked closely with George to launch the new restaurant. His eye for detail and commitment to his craft helped him later transition into Executive Chef of Gazi, in January 2017.
As Executive Chef of Gazi, Guillaume is always searching for new produce and experimenting with new flavours. His Italian, Spanish and French heritage play a big part in the creation of new dishes and evolving Gazi’s menu, as it moves into its fifth year with national stores opening in 2018.