Signature dishes : Roasted langoustine with cocoa – Salmon genevoise slow cooked in red cabbage – Threadfin steamed in sweet potato leaves, vanilla puree
Gildas Périn grew up between France and California, even though his culinary roots are deeply tied with french cuisine. After gaining his Associate’s Degree in 2011 (Caen, Normandy) and having done an internship at Cordeillan Bages (2 stars), he learned his basics at L’Etrier in Deauville (1 star). From 2013 to 2015 he then worked at the Westminster Hotel (1 star) in Northern France, and won the prestigious title of the Challenge Culinaire du Président de La République, organised by the french presidency. In 2015 he then moved to Paris to take part in the re-opening of the Ritz (2 stars) before leaving to Taipei for Yannick Alléno at STAY Restaurant. He worked after at S Hotel Taipei and now as Head Chef in Orchid Restaurant and continues to develop his culinary style.
Gildas is now the Executive Chef of Maya Hotels in Bali.