Guillaume SANCHEZ

Chef : 1 restaurant He is one of the most innovative and talented chefs of his time. Trained as a pastry chef, the media-savvy Guillaume Sanchez brings his unique world to life at his various addresses, including his restaurant NE/SO in Paris.

Presentation

With a military father, Guillaume Sanchez grew up in a barracks in a large family. He escaped by joining the Compagnons du devoir, which took him on a six-year tour of France. In 2006, he was awarded two silver medals in the Best Apprentices of France competition, two keys that opened the doors to the great houses of Ladurée, Fauchon and Dalloyau. With a desire to travel the world, Guillaume Sanchez became a consultant. Northern European cuisine particularly inspires him.

In 2014, he made a name for himself by taking part in the TV show "Qui sera le prochain grand pâtissier?", but he wanted to expand his business ."I was a pastry chef for ten years, but I was frustrated that I was only involved at the end of the meal." With a desire to please from the beginning to the end of the meal, the tattooed chef switched from pastry-making to cooking and opened his first restaurant in Paris, Nomos, in 2015. The success was immediate! A success crowned with the Jeune Talent 2016 trophy by Gault&Millau. "I'd never cooked a day in my life before opening, but I've always been a great pastry technician and I've always attached great importance to the product. My transition to the kitchen was intuitive, with a great deal of creative freedom. "

Back in the spotlight in 2017, Guillaume Sanchez took part in season 8 of "Top Chef". During the broadcast, in February 2018, he closed Nomos to open NE/SO. "It all happened very quickly. One day, while having lunch in a restaurant, I hear it's up for sale. I bought it. I broke everything up and opened NE/SO two months later." The Guide Jaune immediately gave him a 15/20 rating. The title of his book, published by Éditions du Chêne in 2020, is aptly named "post-cuisine".

Guillaume Sanchez's career is a fast-paced one, with one experiment after another! The avant-garde chef has been revisiting Parisian brasserie classics at Le Silencio des Prés since 2021, and will sign the menu of Le Perchoir Y, in Meudon, in 2023. Not forgetting Solide, his creative agency for talent development and support.

B.G.