Originally from Franche Comté, Guillaume Gressani, his real name, has been a private chef since 2021. This talented cook invites himself into your residences to give you an unforgettable culinary experience.
With his diploma from the Poligny hotel school in BEP cuisine with an additional mention in catering, Chef Ours first joined the Côte d'Azur in 2009 to enrich his skills in the various palaces of Cannes such as the Carlton or the Majestic whose event banquets now hold no secrets for him: “2000 people to feed, it was pretty cool but it was a hell of an organization. I have always liked everything that is a chef at home, catering, weddings, events”. From this experience, he carefully keeps Mediterranean cuisine at the heart of his daily inspirations. Travel is also an inexhaustible source to enhance his dishes with new flavors. Arriving in the territory of Saint-Martin in 2016, Chef Ours joined the kitchens of the Hidden Garden, a true gastronomic institution in Grand-Case. After Hurricane Irma in 2017, he took over as chef at Rainbow and refined his techniques at the former Télégraphe in Orient Bay. In the summer of 2019, this epicurean whose passion for gastronomy was born in his mother's kitchen launched himself as a catering chef for events and weddings. With more than fifty weddings under his belt, Chef Ours delights in these festive moments: “Even though I really like the service in so-called basic catering, I specialized more in events”. After the covid crisis and a short chapter as chef at Coco Beach, Chef Ours resumed his project as a private chef in 2021 and his schedule has been full since then, and rightly so.
• Exceptional creations
Another specialty of Chef Ours, and not the least, is his gastronomic signature, namely fusion cuisine: “If I grew up with French cuisine, my cooking style lies more in the mixture of all the flavors that I have encountered in my travels and experiences. It is an innovative cuisine, there is a lot of innovation. Above all, I try not to do like the others and to stand out”. With a unique culinary identity, this lover of Italian cuisine spends hours experimenting in his culinary laboratory in order to discover new flavor combinations to delight the taste buds of his clients. Breakfast, lunch or private dinner, Chef Ours has the intelligence to adapt according to tastes while finding pleasure in creating: “I really get my supplies everywhere, I just try to find the best product, which is not always easy, and above all to work as much as possible with fresh products. But this necessary adaptation as a private chef teaches you a lot and it also makes for nice surprises to integrate into recipes”. A few favorite ingredients often slip into his culinary creations: “Truffle, caviar, crab, octopus, foie gras… With sometimes a touch of comté here and there”. As keen on classic cuisine as he is on molecular cuisine, Chef Ours will cite as references sacred monsters of the gastronomic world: Joël Rebuchon, Anne-Sophie Pic and Thierry Max… while remaining curious about new cooking techniques. By perfectly combining the visual and the taste, Chef Ours remains inspired, to the great pleasure of those who taste his delicious dishes. _Vx
Info: https://www.ours-private-chef.com
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