He started his career in Michelin-star restaurants in France and Norway, but the Spice Islands were calling for Jean Philippe Guiard -- aka JP. He honed his skills with early stints at Joel Robuchon (3 Michelin stars), La Ribaudière (1 Michelin star) and then moved to Norway and joined Bagatelle (2 Michelin stars), before returning to La Ribaudière for the next 10 years. He worked closely with head chef Thierry Verrat, including seven years as chef de cuisine. JP embarked on a new adventure in 2011 when he joined Nathalie Gourmet Studio in Kuala Lumpur. As chef de cuisine, he was able to fully indulge his creativity and refined style, setting a new standard in contemporary fine dining in Malaysia.
Never one to stand still, JP then accepted an opportunity to join a 5-star hotel and hone his craft in a different environment. This move took him from Kuala Lumpur to Shanghai and now to Bali, one of his favourite holiday destinations and source of cooking inspiration. Seduced by the extensive variety of fresh spices available in Bali, Chef loves eating local and discovering new flavours to create Balinese-French fusion cuisine.