Meet The Chef


Chef Guillaume Sabbadin is an authentic French-born chef who has always been passionate about the art of food and French Patisserie. His culinary career began more than 23 years ago at the age of 15, Sabbadin decided to earn a degree in Culinary Arts by placing himself under the direction of some of Europe’s top chefs, Dominic Toulousy at Toulouse Lautrec, where he trained in the domains of food and patisserie and later on to complete his masters studies at Lycée Professional de Blagnac, France in an intensive mentorship with one of the best chefs in France. Upon graduation he worked as a Chef de Partie at the reanimated restaurant “ Le Jardins de L’opera hotel, Michelin** from 1995-1999, where he had the opportunity to supervise more than 100 cooks and oversee daily operations of a food and beverage department. In addition, he spearheaded the hotel’s apprenticeship program, inspiring dozens of young cooks as he helped them hone their skills and harness their creative talents. His next post was at restaurant Folie Gastronomie, Michelin ** as an Executive Sous Chef ,where he collaborated with Executive Chef to create fine dining french selections, coordinate all food and beverage orders for the restaurant and catering services.

At the year of 2001 Sabbadin relocated to Los Angeles, CA, in order to bring his talents and explore the new American culture.

He became the Executive chef of Figaro cafe in Los Angeles, a role which he was continuing to delight guests with his refined, contemporary French cuisine, where he quickly became an indispensable asset to the restaurant, bringing his exquisite palate and creativity to everything he touched.

His next stop was at Crustacean Beverly Hills where he had the pleasure to work alongside the renomated Chef and Owner Helene Ann, where he learned the principles of Vietnamese French fusion cuisine.

With a drive to keep growing Sabbadin chose to prove himself once again as the Executive Chef at Maggie’s Santa Barbara. Where he crafted menus and set the scenes at this French- American restaurant. With a goal of tasting his way through the local dining scene, Sabbadin was immersed in Santa Barbara’s flavors as well as its unique and highly multicultural, highly competitive dining scene. "One of the first things I set out to do was to meet as many suppliers as possible," he says, delighting in the abundance of choice available in Santa Barbara, including seafood, produce and vegetables that to set the farm/ocean-to-table movement in motion.

 Sabbadin credits his success to surrounding himself with talented people with a passion for food which helped him fine-tune his techniques.  Though training and experience has been important in shaping Sabbadin’s culinary talents, even more significant is the passion he finds in the kitchen. "Being a chef takes passion and a drive to excel," he explains. Now you’ll find him offering his full time service, talent and experience to his own catering company “ La Cuillere Gourmet”.

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A Classic French Experience

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