Hi, I’m Gildas.

A French chef working and living abroad in Asia…

Born in France, I moved to California as a child , an experience which helped shape who I am and the vision of food I have today.  After living in central California for a few years, I moved back to France to attend culinary school in Normandy, where I learned the building blocks of French cuisine. 

Throughout my career I have sought to work in different kitchen environments, both in hotels and free~standing, as to broaden my culinary perception.

Some of these places include: ”Château Cordeillan-Bages”, “Royal Barrière Deauville”, “Westminster Hotel Le Touquet”, “Ritz Paris”, “STAY by Yannick Alléno” in Taipei as well as “S Hotel” and “Orchid” restaurant.

From 2019-2022 was based in Bali/Indonesia as Culinary Director for the two “Maya Resorts” in Ubud and Sanur, developing and working on new F&B ideas and projects, while simultaneously launching the Indonesian delegation of the “Disciples of Escoffier” association as the Vice-President in charge of the Bali sub-delegation.

From 2022 to 2025 then went on to head the opening of the fine-dining French restaurant “Clover Bellavita by Jean-François Piège” in Taipei.

Currently at the helm of the Culinary department of the iconic Royal Mansour Tamuda Bay, on the Moroccan riviera.