Guillaume DUCHEMIN
Chef : 1 restaurant Guillaume Duchemin, head of kitchens for the K2 Collections group, creates a cuisine of sharing, blending French tradition with global influences.A native of Laval, Guillaume Duchemin initially studied pastry-making before branching out into cooking. A keen traveler, he worked on cruise ships before settling in Great Britain to perfect his English. He cut his teeth in some of the world's top establishments (Fairmont Château Montebello in Canada, Chateau de Brignon in Switzerland) and officiated in private clubs (including The Walborook in London), " an exclusive world, with high customer expectations ".
He then moved on to Courchevel, Kilimanjaro and the Seizena. This diversity of experience forged in him a highly cosmopolitan vision of cuisine, which he put to work for the K2 group in 2011, when he was appointed executive chef of the K2 Palace's private chalets, before taking over as head of kitchens for the entire group.
A cuisine of diversity and sharing
Since 2023, Guillaume Duchemin has headed up the kitchens at K2 Palace and K2 Altitude in Courchevel. " It's a huge boat, with 100 people to manage," explains the chef, who orchestrates the group's entire catering offer, and navigates between cuisines from all horizons: " What I like is world cuisine," he says.
At K2 Altitude, he offers traditional French cuisine " interpreted in a contemporary way ", and co-writes with Alan Geaam a Lebanese-inspired menu (Base Kamp by Aïnata restaurant), at the crossroads between East and West. The K2 restaurant revisits French and Italian classics, with chef Davide Sessa, and also offers a variety of world cuisine spots, from the USA to Savoy, via India and Lebanon.
At the K2 Palace, Guillaume oversees the Altiplano, offering colorful, fragrant Peruvian cuisine, and the Bottelneck, specializing in braise cooking.
The menus evolve with the seasons and new arrivals, and Guillaume Duchemin enjoys discovering new products and cooking them in different forms and textures.
As Executive Chef, he oversees a highly cosmopolitan brigade and modestly describes himself as "above all a good manager". Constantly in the field, he checks, discusses and rectifies, and says he's very attached to passing on his knowledge. " The qualities of a chef are to be present in the kitchen, to pass on his knowledge and instill it in his teams".
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