Guillaume BESSON

Chef : 1 restaurant

Presentation

Before becoming the chef he is today, Guillaume Besson studied history, then advertising. "But by the age of 22, it no longer made sense to go to the office, I needed to do something with my hands, to create ", he explains.

He decided to go into catering at the Illkirch hotel school, and did an internship with Richard Coutanceau in La Rochelle.That's what got me into cooking," he says, "there was a family atmosphere and the produce was crazy."He then moved on to Château Saint-Martin, in Vence. "It was a very simple kitchen, but hypercarré. Years later, when you look back, you realize how difficult it is to cook simply."

After several trips to Asia, he joined the kitchens of Strasbourg's Au Crocodile restaurant as a commis. A few months later, he came to help out the family of his then partner, Chloé Guth. He took on the role of chef at the restaurant Le Zing, on the island of Oléron, for a year. "There were two of us, sometimes without clerks or dishwashers, making 130 covers. It taught me to be resourceful!"

At the end of 2010, he became sous-chef at Clos des Délices, in Ottrott (Bas-Rhin), where he stayed for five years. Since 2016, Guillaume Besson has been at the helm of Les Funambules restaurant, in the heart of Strasbourg. Founded by the chef and his partners, Jean-Baptiste Becker and Chloé Guth, both of whom are now working on other projects, the restaurant quickly won 2 toques, followed by a 3rd in 2020. Guillaume Besson has surrounded himself with a small, talented team, including Claire Andreux, winner of the Pâtissier Grand Est 2023 trophy.

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