You will not meet a more knowledgeable restaurant manager than Guillaume Rabillat, when it comes to food or wine . And the great thing for patrons of Bastille Restaurant is that Guillaume not only has a wealth of knowledge of the industry, but he loves to share that knowledge and passion with everyone he meets. Food and wine are not just his career, but his pastime, and this is evident in his energy and drive.
Having completed his catering qualifications, and a term with the French Armed forces as Head Pastry Chef, Guillaume headed for the bright lights of Paris, where he worked as chef de partie in L’Ecureuil –the finest pastry shop in Paris.
Guillaume has now been in Northern Ireland for 20 years, having worked his way up the culinary ladder firstly in London, and then in the South of Ireland. He eventually took a Head Chef position with Fitzroys Bistro. Two years later and his knowledge was recognised with promotion to the position of General Manger with Fitzroy’s restaurants.
In 1997 Guillaume joined Etic Solutions Ltd, and was actively involved with the creation and management of a Chef Recruitment Agency. When the offer came along to manage the newly opened Bastille Restaurant in Belfast, it was an easy decision for Guillaume to make. His only questions were answered with regard to the standard of Head Chef employed, the choice of menu and wine list, and an assurance that the business model would be customer focused. Guillaume has quickly become recognisable as one of the finest restaurant managers in Northern Ireland, and the fact that Bastille was awarded restaurant of the year in its inaugural year is a testament to the affable Frenchman’s attitude and abilities.