PROFESSIONAL CHEF SERIES
Joël Guillon

Chef Joël Guillon is the Directeur Des Cuisines Left Bank Restaurant Group. Chef Guillon was formally trained at Paris' highly acclaimed "Rue Mederic Culinary School'. He came to San Francisco in 1984 to become the Executive Chef at Hotel Le Meridien and later The Argent Hotel. But this after having worked and trained at some of the finest 3 Star Michelin restaurants in France, with Michelin 3 star chefs such as Paul Bocuse, Alain Chapel, Gerard Vier, Marc Meneau, Michel Bras and Antoine Westerman.

A few of his many accolades and prestigious awards are Epicurean Rendez-Vous Award, Maître Cuisinier de France, International Wine and Food Society's Rachel Norman Award of Excellence, Chevalier de L'Ordre Mérite Agricol,

Chef Guillon belongs to the American Culinary Federation, Chefs association of the Pacific Coast, The International Wine and Food Society, La Chaine-des-Rotisseurs and Les Maîtres Cuisiniers de France.

His recipe 'Coq au Vin' is a classic French dish and pairs wonderfully with the 2004 and 2005 Ketcham Estate Pinot Noir. For some other great recipes from the Left Bank Group, and the Left Bank Restaurant locations, Click here.