Enchanté Guillaume Dubois

Born and raised in Villemomble, just east of Paris, Guillaume’s earliest food memories are steeped in the warmth of his family’s kitchen. His grandfather, a gifted home cook, taught him that food was never just about eating, it was about bringing people together, respecting ingredients and never wasting a thing. In his family, every meal was an occasion, always entrée, main and dessert, with leftovers becoming the heart of the next day’s table.

That respect for produce took Guillaume from the bistros of Paris to kitchens across France, from Saint-Raphaël to Courchevel and Corsica, before a defining chapter at the two Michelin-starred La Bastide Saint-Antoine in Grasse, where precision was non-negotiable. He later spent two years in Ireland at Pearl Brasserie and L’Ecrivain, refining his craft while embracing a warmer, more relaxed style of hospitality.

In 2014, Guillaume moved to Australia, drawn by the lifestyle and the quality of local produce. He went on to hold senior roles across some of Sydney’s most respected dining rooms, including Public Dining Room, Burnt Orange, ESQ., Reign and most recently Monopole, where he maintained its accolades while leading a refined, seasonal menu philosophy.

Now as Executive Chef at Lucette, Guillaume brings together classic French flavours and a contemporary Australian sensibility. His cooking is grounded, thoughtful and produce-driven, shaped by the seasons and the growers of the Southern Highlands. His vision is simple, food that feels authentic, carefully crafted and worth gathering around, a place locals return to again and again.

“Food was never just about eating. It was about bringing people together.”