Gildas à travaillé pour moi à Deauville et je ne peux que le recommander. C'est un très bon Chef bien entendu mais c'est avant tout un homme avec beaucoup de savoir être ce qui est pour moi le plus important de nos jours !

Laurent Roussin
Directeur général de l'Hôtel Royal Evian

I've personally worked with Gildas in Taipei.

I personally have known Gildas since training at Rabelais catering school and years later I have reconnected with Gildas through our work in Taipei. He is highly professional, a hard worker with an immense creativity and drive. His passion is apparent even on his days off, always exploring the region he is in to connect with local farmers to learn and promote their products. He is a great manager and leader, always looking out for his team and ways to improve, and takes time to share his knowledge and passion. He encourages hands-on approach from his staff to ensure maximum involvement as much as possible in the creative process, to inspire and facilitate a strong working family.

I strongly recommend Gildas Périn.

Arthur Briand
Wine Sommelier

Recipe ingredients for "Chef’s Gildas success story":
A big spoon of fresh creativity, a good dose of deep reflection, doubt and questioning with a flawless technique, a ripe maturity knead by hard work, let stand regularly for team building empathy and you will have a daily astonishing bouquet of flavor, served with precision.

This was the challenging success of Chef Gildas during his stay at Orchid.
Thank you again for the memory and these discoveries.

Marc Piccioli
Business Unit Sales Director. FMCG, Wines & Spirits Buyer & Export specialist

Gildas is a nice, creative and smart chef, with good expertise of French food and a great knowledge of the traditional and modern techniques of French cuisine. I worked with him for some years, when he was sous-chef of Yannick Alléno's restaurant STAY in Taipei, and tried his cuisine many times, always with great pleasure.

I recommend to everyone who is seeking for a French chef, to highly consider Gildas.

Matthieu Dos Santos
Development & Operation Manager chez YUZU Groupe Yannick Alléno

I have had the repeated pleasure of dining at two of Gildas’ restaurants over the years. Each time was a gastronomic delight, showcasing not just the ingredients to their best advantage, but also the sheer skill and creativity of the chef. He is also responsible for the best Beef Wellington I have ever had. Gildas in the kitchen is both a consummate professional, and an inspired artist, and I wholeheartedly recommend him to any establishment looking to make their mark in the fine dining world.

Anthony V.
Project Quantity Surveyor at Siemens Gamesa