Bōkan, London’s sky high modern European restaurant located in Canary Wharf, is delighted to announce the appointment of Guillaume Gillan as Executive Chef. Guillaume is a familiar face at the elevated contemporary restaurant, joining the team as Head Chef in 2017 under the guidance of former Executive Chef Aurélie Altemaire.
Originally from France, Guillaume’s extensive culinary career began by training at Paul Augier in Nice for five years, followed by an apprenticeship at Le Grill in Monaco from Alain Ducasse before moving to London to cook at the renowned Bulgari Hotel. After a stint of working at a private member’s club, Guillaume spent time at Michelin-starred L’Atelier de Joël Robuchon as Chef de Partie.
Aged just 27, Guillaume oversees a brigade of 26 chefs, working alongside newly appointed Head Chef Robert Manea, to continually develop the kitchen’s ever-changing menus and ensure that only the best seasonal produce is used. Sample dishes include marinated seabass, organic beetroot, lavender honey and fresh yuzu zest; Josper grilled Rhug Estate organic lamb, olive and harissa puree, artichoke and confit cedro; and a Bouillabaisse with John Dory, scallop, langoustine, ratte potatoes, saffron and tapioca crisp.
Guillaume comments: “It’s an absolute pleasure to become Executive Chef of Bōkan. Aurelie has always been a fantastic mentor, dating back to our days where we met working at L’Atelier de Joël Robuchon. I am excited for this new challenge and feel proud to work at a restaurant that has already accomplished so much since its launch in 2017.”
Operations Manager Louisa Daxer-Robbins added: “We’re very happy to announce Guillaume as Executive Chef at Bōkan. He has gained fantastic experience over the past few years and is a true asset to the team. We are confident that his skills and talents will be put to excellent use in continuing to take our food to exciting new heights!”