Guillaume Anor, a chef through and through

It has to be said that his childhood in Les Adrets-de-l'Estérel, surrounded by vineyards and olive groves, gave him a taste for the finer things in life. So it was hardly surprising that he chose cooking as his means of expression. A native of the Var, his memories are all of the sea and the hinterland, glorious sunshine and olive oil-based cuisine. 

Determined to become a chef, Guillaume trained with the best. After all, what better school than excellence? After an inspiring first experience at L'Oasis in Mandelieu-la-Napoule, he left his native Provence for the capital, where he tested his budding talent against the rigours of some of the most prestigious luxury hotels, including Le Taillevent, Le Meurice, Le Crillon and Le Plaza Athénée. His chefs were his mentors and were as inspiring as they were demanding. During his years in Paris, Guillaume learnt to push himself to the limit, to work with good produce, but also to appreciate heartfelt cuisine, where technique takes a back seat to emotion.

The next stop on his tour of France's regions was Brittany. It was there that he met his future business partner, Jérôme Radigue, and discovered other facets of the sea and ways of preparing fish and seafood. However, with his heart firmly rooted in the south, he returned to his home region to work with Jérôme on the future culinary signature of an exclusive 5-star hotel, just outside Cannes, the Tiara Yaktsa. 

Since June 2022, Guillaume and Jérôme have been the owners of the Hotel L’Aréna and its restaurant, La Table de Guillôme, in partnership with Jacques Janer. A fan of local produce, passionate about the treasures of his home region, and a firm believer in the importance of short supply chains and direct sourcing, Guillaume's cuisine is a reflection of who he is: authentic, elegant, and full of pizzazz, very much rooted in the south but open to new horizons. A chef full of conviction and a culinary style that hits the spot!