Confrérie de la Chaîne des Rôtisseurs
West Hollywood, CA (PRWEB) September 10, 2008
The Sunset Marquis Hotel and Villas appoints 2-star Michelin rated and 5-star/5-diamond rated Guillaume Burlion as Executive Chef. Chef Burlion is creating a unique, signature menu encompassing his global experiences and understanding of California cuisine for the hotel's new restaurant simply called RESTAURANT (at Sunset Marquis).
A native of Paris, Chef Burlion was inspired as a youth by the best restaurants the city had to offer. He immersed himself in fine cuisine as a teen and was recognized early in his career for his original dishes, sauces and pastries by Chef Patrick Lenôtre, whom Guillaume studied under for four years.
While working under Lenôtre, Chef Burlion encountered other celebrated chefs such as Paul Bocuse, Roger Verger and Jean-Paul Bonin. Burlion went on to become Chef at 2-star Michelin rated Patrick Lenôtre and then took positions at 2-star Michelin rated Maxim's and 2-star Michelin rated Les Ambassadeurs at the world-renowned Hotel Crillon.
Wanting to immerse himself in other cultures while experiencing and creating cuisine in other parts of the world, Chef Burlion moved to California where he catered parties for A-list celebrities and accepted the Executive Chef position at 4-star Europa Restaurant in Palm Springs which is listed in the Relais & Châteaux luxury guide. After several years he took the post as Executive Chef at the 4-star Beaurivage in Malibu.
Moving East, Chef Burlion took the position as Executive Chef at the 5-star Wild Boar in Nashville, TN for three years, then the 5-star Flood Tide Restaurant in Mystic, CT. Chef Burlion was brought on as Executive Chef at the 4-star Diamond Head Grill at the W Hotel in Waikiki, HI and then onto a new country, as Chef of Amanda Rise in the luxury Hotel Novaves in Tokyo, Japan.
Here at the Sunset Marquis Hotel and Villas, Chef Burlion will create "French California" dishes in his memorable signature style, drawing from his illustrious experience and world markets.
In addition to being inducted as a member of the exclusive "Confrérie de la Chaîne des Rôtisseurs", being voted by the New York Times as one of the "Best Chefs in America", and receiving the "Chef Escoffier of the Year 2000" award, Chef Burlion has served as a Private Executive Chef and cooked for galas for the likes of French President François Mitterand, American President Bill Clinton, and celebrities and influencers including Quincy Jones, Nicolas Cage, Candice Bergen, Dick Clark, Sally Field, John McEnroe, Rod Steiger, and Elizabeth Taylor.