Joël Guillon

Culinary Director – Maître Cuisiniers de France

I began my studies at Paris’ highly acclaimed “Rue Médéric Culinary School”. During my career, I sharpened my culinary skills by traveling and working in Switzerland, Iran, the Caribbean islands, Morocco, La Réunion (island), United Arab Emirates, Kuwait, Saudi Arabia and California. My career in San Francisco began in 1984 with Le Meridien Hotel, which later became ANA Hotel and finally, The Argent Hotel.

In addition to my international training I have worked among world-renowned Three Michelin Star Chefs like, Paul Bocuse, Alain Chapel, Gerard Vier, Marc Meneau, Michel Bras and Antoine Westerman.

In 1989 and 1990, our gourmet restaurant Pierre at the Meridien received the Epicurean Rendez-Vous Award for “consistently serving the finest cuisine and providing excellent service.” The Epicurean Rendez-Vous Award is presented annually to restaurants that uphold high gourmet standards of excellence.

In 1996, I was bestowed the title of “Maître Cuisinier de France” – a title that put me in the exclusive company of 300 of the most famous French chefs in the world including Roland Passot of La Folie San Francisco, Daniel Boulud of DANIEL in New York, and Jean Everest in Chicago.

In 2003, the International Wine and Food Society Marin Chapter awarded me with the Rachel Norman Award of Excellence for being an outstanding chef of French Cuisine.

In 1998, my native country, France, awarded me with one of the French government’s highest honors: “Chevalier de L’Ordre Mérite Agricol”. The award pays tribute to dedicated service in the development and promotion of French agriculture in the world. This order was created in 1883 by Jules Méline, French agricultural minister and well known defender of the agricultural profession.

I am also a proud member of many culinary associations including: the American Culinary Federation, Chefs Association of the Pacific Coast, The International Wine and Food Society, La Chaine-des-Rotisseurs and Les Maîtres Cuisiniers de France.

In the community, I participate in a food runner program, as a judge for the San Francisco Culinary Academy and promote local partnerships with many influential experts in San Francisco and Napa Valley.