The Chef

Thomas Guerinet private chef

THOMAS GUERINET

Being a private chef is for me a real passion. My dedication to serve only the freshest seasonal ingredients to create delicious 'a la minute' fine cuisine, combined with impeccable service and attention to detail, provides the perfect platform for an infinite scale of unforgettable special events in any occasions. I am constantly dedicated to the unequivocal celebration of life through good food, good company, and welcoming hospitality.

MY JOURNEY

As a professional Villa and yacht chef,

I am used to create haute cuisine for an upmarket clientele  all around the world since 2009.  

thomas guerinet private chef

I have more than 10 years experience as a private chef along with a solid foundation of cooking skills and techniques, that prepared me very well to adapt to all kinds of preferences and diets, rapidly. Feel free to go through my resume below to discover my extensive work experience.

2009 TO DATE

Being a private villas, chalets and yachts chef is for me a real passion. My dedication to serve only the freshest seasonal ingredients to create delicious ‘a la minute’ fine cuisine, combined with impeccable service and attention to detail, provides the perfect platform for an infinite scale of unforgettable special events in any occasions. I am constantly dedicated to the unequivocal celebration of life through good food, good company, and welcoming hospitality. I am used to catering for an upmarket clientele all around France and Europe but also in Australia and Asia.

2014 – 2019

At Catering traiteur we specialise in the design and the organisation of bespoke weddings in France for an international clientele dreaming of a French destination wedding. I can operate with my team for private and corporate events for up to 500 guests. When I run a function event, I can manage a team of up to 15 chefs and 25 maitres d’hôtel. To run effectively my own company, I had to maintain revenue, profitability and quality goals. I was also ensuring efficient catering operation, as well as maintain high production, productivity, quality, and customer-service standards.

2012 – 2014

Being the executive chef for an exclusive and upmarket catering company based in Sydney, I was in charge of creating bespoke menus for events we were organising. I was also in charge of selecting suppliers; sourcing food, managing costs and supervising the food preparation.

2011 – 2012

As the head chef of this restaurant and wine cellar, I was in charge of creating daily and seasonal gastronomic menus, sourcing food and managing costs. I was also in charge of the food preparation and the kitchen team management

2009 – 2011

At the Spoon St Tropez, I was working as a chef de partie for the multi-awarded French Chef Alain Ducasse. Working in a Michelin star restaurant was a great experience for me: I was in charge of a team of 3 other chefs to run the appetizer section. I had the opportunity to learn the basics of the Mediterranean cuisine and to understand the standards of a Michelin stars restaurant. 

2007 – 2009

At Trimurti, I was working for the renowned French chef Nathan Seban. I learned how to cook vegetarian and vegan recipes using only fresh and locally sourced produces. I also learnt the fusion food basis and how to create dishes with Middle Eastern, Asian and European influences.

2018/2019

NPL & HYPNOSIS PRACTICIONER CERTIFICATION

ARCHE Paris

2013

FRENCH FOOD SAFETY DIPLOMA (HACCP CERTIFICATION)

Chambre de commerce et d’industrie de La Rochelle

2005 – 2007

PROFESSIONAL HIGHT SCHOOL DIPLOMA

> CULINARY DESIGN AND TABLE ART

Lycée hôtelier de La Rochelle – Cooking and hospitality school

2003 – 2005

Certificate of Vocational Proficiency

> GASTRONOMIC CUISINE

Lycée hôtelier de La Rochelle – Cooking and hospitality school

Diane Keynon May– DKM luxury rentals – Palma de Majorca

International chateaux, villas and superyachts rental agency

www.dkmluxuryrentals.com – hello(at-@)dkmluxuryrentals.com – +33(0)670490954

Stephanie metven – olivers travels london

International chateaux and villas renting agency

www.oliverstravels.com – stephanie(at-@)oliverstravels.com – +44(0)7793608637  

Louis vuitton – Nespresso – Kookaï – Pernod ricard – Chanel V

Corporate catering in a range of venue in Sydney 

cocktail party – afternoon tea – lunch and dinner  

Katherine Mathes Bullock – Mathes and Co events

Events and wedding planner – Dallas texas

www.mathesandco.com – mathes(at-@)mathesandco.com – (0)214-563-9465

MAURICE FERNANDES –  Iceberg @ home SYDNEY

Boutique catering company

www.chery-kitchen.com.au – maurice.fernandes(at-@)ymail.com – +61(0)466550737

MAAF – Crédit agricole – Alianz – Macif – MAIF – Covea   

Corporate catering for some of the biggest French bank and insurance company

Cocktail party for up to 700 guests and seated dinner for up to 500

Tiphaine PLumard De Rieux – Châteaux Avenue Bordeaux

international chateaux and villas rental agency

www.chateaux-avenue.com – tiphaine(at-@)chateau-avenue.com – +33(0)675286233

Booking.com – Mg event – BMW – Lea nature 

corporate catering for upmarket company in France and Europe 

cocktail party – afternoon tea – lunch and dinner 

Mathilde Valentin – Event and wedding planner Paris

catering director during 20 Years at the 3 Michelin stars Pavillon Ledoyen Paris   

mathilde(at-@)creatricedday.com – +33(0)695265275 

  • Love to travel and to discover new culture
  • I have visited more than 20 countries
    •  Australia, New Zealand, morocco, Thailand, Cambodia, Bali, Madeira, Cuba, Singapore, Greece, UK, Italy, Spain, Portugal, France, Philippines, Myanmar, Switzerland, Majorca, Belgium, Dubaï
  • Passionate about wine and gastronomy
  • Like reading books and French literature
  • Practicing kite surf, sailing and cruising
  • Focussed on healthy food, and personal development
private chef services france copie

FEATURED DESTINATIONS

SAINT TROPEZ

For the past 10 years I have been working in Saint Tropez and all arround the world, adapting my top favorite recipes to offer my clients the best culinary exeperience. I love to mix creative influences from my journeys with the freshest and finest ingredients from the Farmer’s Market to create haute cuisine that everyone can enjoy.

IBIZA

What an amazing feeling that coming back home after a restful day spent by one of the lovely Ibiza beach, and all you have to worry about is having a shower and enjoying the sunset? Thomas your personnal villa chef has already prepared some tasty tapas for you to enjoy with a refreshment by the pool. The table is set up ...

MONACO

As a passionate private chef in Monaco, I love food, and i am not afraid to say that, I love sensational food. I also passionately believe that good food is crucial to the success of any occasion. After all, is it not the element that guests remember the most? Whether you're gathering friends for a festive holiday or your family for ...