After studying Mathematics and Computer Science at Paris Dauphine University PSL, Guillaume Jacky moved into the culinary world and obtained a Level 4 Professional Qualification in Cuisine in 2016.
Chef Jacky began his career in several renowned restaurants to gain experience.
In 2019, he became chef de partie at La Scène Thélème, a French Japanese gastronomic restaurant. He worked on the opening of the restaurant, which was quickly awarded a Michelin star.
In 2021, he continued his career as chef de partie at Langosteria - Cheval Blanc Paris, a restaurant specialising in fish and seafood.
He then decided to explore the cuisines of Latin America and Oceania, notably in Sydney, Australia.
Upon his return to France in 2023, he worked for short periods in permanent and pop-up establishments such as Maxim’s – Paris Society, Tout le Monde contre le Cancer, Restaurant Marius and Colère and Orgeuil restaurants.
Chef Jacky has always sought a fundamental understanding, rather than simply repeating gestures and recipes, to pass on his expertise. He has also undertaken training in health-related nutrition.
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