Meet Thomas GuErinet — Your Private Chef
A Passion Born on the French Riviera
My culinary journey began in the kitchens of La Rochelle, on France’s Atlantic coast, where I trained at the Lycée Hôtelier, one of the country’s most respected hospitality schools. But it was in Saint-Tropez — working as a Chef de Partie under Alain Ducasse at the legendary Spoon restaurant — that I truly found my voice as a chef.
Those two years at a Michelin-starred table taught me the fundamentals that still guide everything I cook today: respect for exceptional ingredients, precision in technique, and the belief that every plate should tell a story.
15 Years of International Experience
Since 2009, I have worked exclusively as a private chef, bringing restaurant-quality cuisine into the most intimate of settings — private villas, superyachts, and holiday residences across Europe and beyond.
My career has taken me from the shores of Saint-Tropez and Monaco to the harbour in Sydney, where I served as Executive Chef for an exclusive private catering company. I have cooked for families on holiday in Provence, corporate leaders in Paris, and couples celebrating their wedding day in Bordeaux vineyards.
Along the way, I have worked with some of the finest produce in the world — from the fish markets of the Côte d’Azur to the olive groves of the Mediterranean, from the truffle forests of Périgord to the oyster beds of the Atlantic.
My Culinary Philosophy
I believe food should be a celebration — of flavour, of place, and of the people gathered around the table. My cooking is rooted in the Mediterranean tradition: seasonal produce, vibrant colours, bold yet balanced flavours, and a deep respect for simplicity done well.
But I also love to travel — having visited over 20 countries — and my menus reflect a global curiosity. Middle Eastern spices, Asian aromatics, Australian freshness — these influences weave naturally into my French foundation, creating a cuisine that feels both familiar and surprising.
Every menu I create is unique. I take the time to understand your preferences, your guests, your occasion — and I design each dish to fit the moment.
Career Highlights
2009 – Present — International Private Villa & Yacht Chef Private chef services across France, Europe, and Australasia. Specialising in bespoke villa and yacht dining for families, corporate clients, and VIP guests.
2014 – 2019 — Executive Chef & Founder, Catering Traiteur (Nice – Bordeaux) Tailor-made wedding catering and corporate events for international clients. Managing teams of up to 15 chefs and 25 front-of-house staff, for celebrations of up to 500 guests.
2012 – 2014 — Executive Chef, Iceberg at Home (Sydney, Australia) Leading an exclusive private catering company in Sydney. Menu creation, supplier sourcing, and high-end event management.
2009 – 2011 — Chef de Partie, Spoon by Alain Ducasse (Saint-Tropez) Training under the renowned French Chef Alain Ducasse in this Michelin-starred restaurant. Mastering Mediterranean cuisine and the exacting standards of haute gastronomie.
2007 – 2009 — Chef de Partie, Trimurti Holistic Retreat (Saint-Tropez) Developing expertise in vegetarian, vegan, and fusion cuisine under Chef Nathan Seban. Working exclusively with fresh, locally sourced ingredients.
Certifications & Training
- Professional Diploma in Culinary Design & Table Art — Lycée Hôtelier de La Rochelle
- Certificate of Vocational Proficiency in Gastronomic Cuisine — Lycée Hôtelier de La Rochelle
- NLP Certification — ARCHE Paris (2018/2019)
- French Food Safety Diploma (HACCP) — CCI La Rochelle (2013)