Guillaume BARENGO

Chef : Le Cerisier Guillaume Barengo, formerly Éric Pras’s right-hand man at Lameloise (4 toques), has been at the helm of Le Cerisier (3 toques) in Lille since September 2025.

Presentation

A native of the Paris region, Guillaume Barengo attended the Ferrandi School and earned a vocational high school diploma with a concentration in restaurant management. Although he had initially intended to work in front-of-house, he quickly switched to the kitchen, which appealed to him much more. He trained under some of the greatest chefs (Senderens, Ledoyen) and served as demi-chef de partie at Le Gabriel. Guillaume Barengo then moved to the south of France and worked for two years with Michel Goujon (Auberge du Vieux Puits), where he rose to the position of chef de partie, before moving on to Relais Bernard Loiseau. One of his most memorable experiences was his time at Maison Lameloise (4 toques), where he worked for seven years as sous chef and then head chef under Chef Éric Pras, whom he considers his “spiritual father ”!

A cuisine full of indulgence

In late 2023, Guillaume Barengo was appointed executive chef at P’tit Polyte, the restaurant at the Chalet Mounier hotel in Les Deux Alpes. At the helm of a 16-person kitchen staff, he oversees all of the hotel’s dining operations, which include the fine-dining restaurant, room service, and half-board meals.

In September 2025, eager to take on a new challenge, he joined Le Cerisier (3 toques) in Lille, succeeding Mathieu Boutroy. Éric Pras’s former right-hand man has distinguished himself there with his cuisine, which is full of elegance and personality.