Guy Gateau, ARTISAN

Guy Gateau is the President and founder of The Food Muse, LLC, a company dedicated to food and beverage services and culinary technical training. Guy Gateau holds a Master Chef classification with the highest level of training in Sous Vide cooking and state-of-the-art equipment. The extraordinary culinary credentials Mr. Gateau possesses makes him a most valued Strategic Partner of R&R Global Hospitality.

Mr. Gateau has over 30 years experience serving the hospitality industry and has worked extensively on three continents. He is expertly qualified in both front and back of the house culinary operations and has trained food professionals in the health care and retirement communities.

Gateau’s early career as a chef was spent in some of France’s most renowned Michelin-starred restaurants, including the Restaurant Alain Chapel and the Laurent. The quest for knowledge, both culinary and cultural began with three years as the Chef de Cuisine at the Canadian Embassy in Moscow. This was followed by a decade in the United States, where he was to continue his education and add to his repertoire of experience, well known landmarks like the Ritz Carlton in New York, John F. Kennedy Center and Potomac in Washington, DC. To these establishments known for their high volume operations, Gateau proved that quality can exist, even when serving thousands of covers a day.

Gateau later became Consulting Chef for The Royal Palace of the Emir of Qatar in Doha, Qatar, personally executing all functions for visiting dignitaries and heads of state. In 2005 he returned again to the US, and soon after took on the role of Director of Culinary Operations at the Biltmore Hotel in Miami. From this vast repertoire of experience around the world, Gateau has fine tuned his very own distinct culinary style. “I have picked up nuances from each of the cultures I have worked in, yet above all, my main focus is to respect the quality of the product,” says Gateau.

While working in the Middle East, Gateau saw firsthand the impact the tragic events of September 11, 2001 caused many international hotels, when many lost their talented expat F&B staff. This prompted him to step forward and create his first of many successful consulting company’s, Creative Culinary Solutions, Intl. This move set in motion the opportunity for him to work together with many of the world’s best chefs as his co-consultants.

Always in search of a way to better his own approach and understanding of the world of food, Guy Gateau is currently studying the exciting new fields of Dynamic Eating Psychology and Mind & Body Nutrition. This has helped him become a mentor for numerous culinary professionals who have called upon him to share his ideas of joining food with soul, mind and body, and his creative visions developed from many years of being a central performer on the world stage of food and beverage.Throughout his extensive career, Gateau has generously shared his knowledge at the Universite du Vin in Suze la Rousse, France as well as the Institut Paul Bocuse in Lyon.