Guillaume Cabrol is the Head Baker Chef at the Four Seasons George V luxury hotel in Paris.

Guillaume Cabrol began his career in pastry-making, before branching out into bakery, as he was eager to discover the secrets of leavened dough. It was then a revelation for him: this is what he wanted to do for the rest of his life.

He began his career as Chef de Partie at the Hôtel Plaza Athénée, the prestigious Parisian luxury hotel run by Alain Ducasse, where he baked all the breads for the establishment's gourmet restaurant. In 2015, he was promoted to Head Baker. A few years later, the Chef decided to turn to new horizons and joined another Parisian palace: the Four Seasons George V, where he became Head Baker.

Guillaume Cabrol's job not only centers on creating new products, but also he also makes sure to support his teams and pass on his passion, sharing his know-how and teaching new generations about excellence in bakery. For him, his work is above all about transmitting emotions and childhood memories...

For VOILA CHEF, Guillaume Cabrol presents his vision of bakery, gourmet, regressive, filled with childhood memories: sweet fougasses with orange blossom, a King cake on puff pastry Viennese, and his famous signature apple turnovers.


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