Guillaume Galliot was born in March 1981 in Chambray-lès-Tours, in France’s Loire Valley, according to Reporter Gourmet’s chef profile. His parents divorced when he was 10, and he was raised largely by his single mother, who commuted two hours each way to a job in Paris for 18 years, as detailed in a South China Morning Post profile of the chef. He began cooking for himself at age 12 out of necessity and has said he found his calling at 14 after watching a television documentary featuring Alain Ducasse, Joel Robuchon and Paul Bocuse, a story recounted by Macau Lifestyle’s career retrospective.

Galliot began restaurant apprenticeships at 15 and, at 19, telephoned the Pourcel twins directly to ask for a position at their three-Michelin-star restaurant, Le Jardin des Sens, in Montpellier. No kitchen role was open, so he accepted a spot in pastry, an experience that shaped his technical precision. The SCMP profile also notes he was fired at 19 after an argument with a chef, a setback his mother told him to treat as motivation rather than an excuse to stop working. He then joined Raffles Hotel Singapore, turning down a higher-paying offer in Miami, and became the property’s youngest sous chef at age 23.

At 25, Galliot was named chef de cuisine at Raffles Beijing, a posting that included cooking for events tied to the 2008 Olympics. In 2010 he opened The Tasting Room by Galliot at City of Dreams in Macau, a restaurant that carried his name and earned a Michelin star in its first year, a rare achievement it then held for four consecutive years before advancing to two stars in 2016 and 2017, according to the Four Seasons Hong Kong press biography. That seven-year run in Macau established him as a chef capable of building and sustaining a Michelin-rated kitchen largely on his own name.

Galliot joined Caprice at the Four Seasons Hotel Hong Kong as chef de cuisine on April 24, 2017, succeeding chefs Vincent Thierry and Fabrice Vulin, as reported at the time by Asia Travel Tips. Caprice held two Michelin stars when he arrived and regained its third star in the 2019 edition of the Michelin Guide Hong Kong Macau, a rating it has now held for seven consecutive years through the 2025 guide, per Wikipedia’s entry on Caprice. In 2024 he extended his reputation beyond Hong Kong by opening Palmier by Guillaume Galliot, a French brasserie at Four Seasons Hotel Bangkok, which marked the first time any Four Seasons chef had taken a personal concept to a second property in the group, according to Happy Hour Asia’s coverage of the opening.

Caprice has held a consistent place among the region’s elite restaurants under Galliot, ranking 32nd on Asia’s 50 Best Restaurants in 2024 and 35th in the 2026 list, according to Asia’s 50 Best Restaurants’ official listing for Caprice, which also credits Galliot as the chef “on the pass.” In September 2025 he hosted a three-night guest chef dinner series marking the hotel’s 20th anniversary, bringing in chefs including Umberto Bombana, Claude Bosi and Daniel Calvert for a lineup representing roughly 23 combined Michelin stars, as described in a Four Seasons press release on the anniversary event. Coverage of the dinners treated Galliot as an established host figure within the region’s fine dining circuit rather than simply a hotel employee.

Galliot serves as a chef-in-residence for Four Seasons Yachts, a paid brand-ambassador style arrangement in which he lends his name and culinary philosophy to the line’s onboard dining program, as listed on the Four Seasons Yachts chef-in-residence page. He is also an ambassador for the Sauternes producer Chateau d’Yquem, with the estate’s wines featured by the glass at Caprice, a relationship noted in Asia’s 50 Best Restaurants’ profile of Caprice. Neither arrangement discloses fee terms, and no public record shows Galliot fronting broader consumer categories such as cookware or packaged food, so his endorsement activity appears concentrated in hospitality and wine partnerships tied directly to his cooking rather than independent mass-market deals.

Galliot’s clearest business credit is Palmier by Guillaume Galliot in Bangkok, a brasserie that carries his name and opened on April 26, 2024, under his direction as executive chef, per Happy Hour Asia’s opening coverage cited above. Its Michelin Guide listing confirms the restaurant operates within the Four Seasons Bangkok property rather than as an independently owned business. The Tasting Room by Galliot in Macau, which he opened in 2010 and ran for seven years, followed the same pattern: a personally branded restaurant operated inside a resort owned by a larger group, City of Dreams. Both ventures build his reputation and likely carry consulting or profit-linked pay, but neither is documented as outright personal ownership, so no equity value is assumed here.

No reliable public record identifies real estate, vehicles or investment holdings owned personally by Galliot. He has spoken about a family garden in France that his mother tends and from which she still sends him seasonal produce, including large quantities of tomatoes each summer, a detail included in the Macau Lifestyle profile cited above, but that property belongs to his mother rather than to him. As a long-term expatriate executive chef working in hotel-operated kitchens in Singapore, Beijing, Macau and Hong Kong, he may hold housing benefits tied to his employment, but no source documents his personal address, home ownership or asset portfolio, and none is assumed in this estimate.