At MoodChef Guillaume Galliot gave up the traditional method of shouting and yelling in the kitchen long ago, despite his training in French cuisine. “We already work in a very stressful environment, and the more you shout at people, the more stressed they become. In the end, they don’t do a good job,” he says.

RELATED TOPIC: Video: Guillaume Galliot: Betting on Luck

For Galliot, talent is at the core of restaurant operations, and his culinary journey has given him unique values ​​and philosophies for leading a team.

From France to Saint-Barthélemy, Morocco, Singapore, Beijing, Macau and finally Hong Kong, Galliot’s extensive experience includes both practical training and theoretical knowledge. He started cooking at around 12 years old because he was dissatisfied with the school canteen; later he attended a cooking school for systematic training. For him, school was the place where he built a foundation and a solid theoretical base is certainly the starting point for future progress.

Galliot also values ​​mentoring and believes in hands-on teaching. “I would say mentoring is very, very important. I had a very good mentor, a great leader. I try to do the same: be clear and teach from the beginning,” he says.

The Mood The team is mature and strong. The team members have won some competitions, trained in some prestigious restaurants and graduated from some prestigious cooking schools such as Institut Disciples Escoffier in Hong Kong, a cooking school that collaborates with Institut Disciples Dscoffier in France to nurture local aspiring chefs through their technique-based, solid training as well as potential opportunities to interact with established chefs.

“For me it is very important to grow with the team. I always give them my full trust and we spend time together. I do everything with them. From the first step to the end, we try to achieve results together.”

RELATED TOPICS: Watch the video: 2 Days in: Hong Kong