Guillaume Gomez in Dubai: Ambassador of haute French Cuisine – News

While preparing for an interview with Guillaume Gomez, former chef of the Élysée Palace in France, I couldn’t help but ask the quintessential question: “What is your favorite dish?” Gomez was in Dubai as the esteemed chief guest of the Salon du Chocolat et de la Pâtisserie event, which took place from September 18-20.

To my surprise, Gomez hesitates to reveal his preferences. Instead, he shares a wonderful anecdote. “When I was working at the Elysee Palace, First Lady Chirac once mentioned in an interview that her husband’s favorite dish was veal head. From then on, he was served the same dish on every trip and dinner he attended – until he got tired of it,” he laughs. “Since that incident, I have made it a rule to never reveal my favorite dish.”

In the world of haute cuisine, few names carry as much weight as Guillaume Gomez. From his role as executive chef at the Elysée Palace, where he served four presidents, to his current role as an advocate of French culture and cuisine, Gomez has become renowned around the world as a true ambassador of French cuisine.

A culinary miracle

Born in Paris in 1978, Gomez fell in love with cooking at an early age. “I always wanted to be a chef,” he says, recalling a kindergarten photo of him dressed as a chef. Although he was a good student, he decided early on to pursue a culinary career, much to the surprise of his teachers. At the age of 14, he started studying at a culinary school, and his dual studies introduced him to the world of restaurants, where he discovered his passion for cooking.

Gomez’s big break came when his first employer recommended him for a position at the Elysée Palace. “I was 18,” he recalls. “The palace, with its family atmosphere, stood in stark contrast to the rigorous, high-pressure kitchens of the Michelin-starred restaurants. This is where I learned what teamwork really means.”

He quickly demonstrated a natural talent for the intricacies of French cuisine, mastering classic techniques with precision and creativity. At the age of 25, Gomez made history by becoming the youngest chef to be awarded the prestigious title of “Meilleur Ouvrier de France” (MOF).

In 1997, Gomez began working at the Elysée Palace, the official residence of the President of France. Over the next 24 years, he served presidents Jacques Chirac, Nicolas Sarkozy, Francois Hollande and Emmanuel Macron. He rose through the ranks to become executive chef, a position he held from 2013 to 2021. In this position, Gomez was responsible for preparing gourmet meals for heads of state, dignitaries and royalty from around the world. His cuisine, characterized by elegance and respect for French culinary traditions, has become the hallmark of state dinners and official events.

When we imagine state dinners, images of sumptuous, multi-course feasts served on exquisite tableware often come to mind. However, according to Guillaume Gomez, the reality is much less extravagant than one might imagine.

“These dinners are quite short and usually don’t last longer than an hour. There is simply no time for a 10-course presentation of French cuisine,” explains Gomez. “It’s usually just one appetizer, a fish or meat dish and, of course, cheese, but everything has to be served quickly.”

He also shares that state dinners are often prepared taking into account the various preferences of guests. “Out of 100 people, everyone may have different preferences that need to be strictly adhered to,” he says.

Gomez also highlights the role of gastronomy in diplomacy, stating that relationships between nations are often strengthened at the table. “Food is an effective way to maintain important friendships,” he reflects.

Promoting sustainable cooking

Gomez relates that towards the end of his tenure at the palace, he consciously turned towards sustainability. “When planning the menu, we also looked for seasonal products, healthy recipes and sustainability,” he says. “When I started 25 years ago, no one was talking about sustainability.”

In 2021, he announced that he intended to leave his position in the kitchens of the Élysée Palace to become an ambassador for French gastronomy. Gomez has been busy in this role over the years since traveling the world to establish relationships with food and beverage professionals, and his mission is clear.

“I am the personal representative of the President of France and the link between him and the world of gastronomy – not only chefs, but also suppliers, distributors, farmers, fishermen and so on,” he says. “My mission is to promote France as a gastronomic destination and French culinary culture around the world.

Gomez places great emphasis on showcasing the diversity of France’s regions through her dishes, highlighting the unique flavors and ingredients that each region has to offer. Whether it’s truffles from Périgord, seafood from Brittany or Alpine cheeses, Gomez’s cuisine is a testament to the richness of French gastronomy.

“French cuisine is not only about Michelin-starred restaurants. This is conscious cuisine – it should be beneficial to health, because the ingredients come from a good producer who uses sustainable measures – he adds.

Gomez is deeply committed to educating the next generation of chefs and food enthusiasts. He often cooperates with schools and culinary institutions, sharing his knowledge and passion for French cuisine. Through workshops, cooking demonstrations and mentoring programs, it strives to inspire young chefs to continue the tradition of French cuisine, while encouraging innovation and creativity.