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DSC00059

GUILLAUME

HAZAËL-MASSIEUX

Guillaume Hazaël-Massieux graduated from École des Arts Culinaires et de l’hotellerie in Lyon, France ; which is now known as L’Institut Paul Bocuse, for the celebrity chef and French food icon. 

Guillaume brings the discipline and rigor of his French training to the La Bécasse kitchen. His food is influenced by his experiences in the West Indies, as well as his mother’s renditions of the country foods typical of her childhood home in the east of France. Guillaume sought professional opportunities in Guadeloupe, Puerto Rico, New Orleans, and of course, Paris. He came to Grand Rapids, Michigan in 1996, and has been a Michigander ever since. 

Guillaume Hazaël-Massieux graduated from École des Arts Culinaires et de l’hotellerie in Lyon, France; which is now known as L’Institut Paul Bocuse, for the celebrity chef and French food icon.

Guillaume brings the discipline and rigor of his French training to the La Bécasse kitchen. His food is influenced by his experiences in the West Indies, as well as his mother’s renditions of the country foods typical of her childhood home in the east of France. Guillaume sought professional opportunities in Guadeloupe, Puerto Rico, New Orleans, and of course, Paris. He came to Grand Rapids, Michigan in 1996, and has been a Michigander ever since. 

DSC00059

GUILLAUME HAZAËL-MASSIEUX

Guillaume Hazaël-Massieux graduated from École des Arts Culinaires et de l’hotellerie in Lyon, France; which is now known as L’Institut Paul Bocuse, for the celebrity chef and French food icon. 

Guillaume brings the discipline and rigor of his French training to the La Bécasse kitchen. His food is influenced by his experiences in the West Indies, as well as his mother’s renditions of the country foods typical of her childhood home in the east of France. Guillaume sought professional opportunities in Guadeloupe, Puerto Rico, New Orleans, and of course, Paris. He came to Grand Rapids, Michigan in 1996, and has been a Michigander ever since. 

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