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Michelin-star French chef Guillaume Galliot on working 18 hours a day, his move to Asia and making his mother proud Guillaume Galliot is chef de cuisine at Caprice, at the Four Seasons Hong Kong in Central. Photo: Edmond So How did you get into cooking? My parents divorced when I was 10 years old and my mum raised my older sister, brother and me. We lived in Chambray-lEs-Tours, in France s Loire Valley, and my mum had to take the train early in the morning for a two-hour commute to Paris and back every day for work for 18 years. I ate lunch in the school canteen but the food was terrible. When I was 12 years old I asked my mum if I could go home and make lunch, because we lived 200 metres from school. I made simple things like pasta, steak and omelette.

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