Wild Blue Restaurant + Bar Chef Partner, Alex Chen, announced the addition of an Executive Pastry Chef to his culinary team.
Guillaume Boutelant joins Wild Blue after a decade of working at many of the top pâtisseries in France.
French-born Boutelant trained in classic pastry methods in his home country at le Clos d’or in Grenoble.
Guillaume began his career in pastry with an apprenticeship in Lyon, France, before receiving his first pastry cook role at two-star Michelin restaurant Le Kilimandjaro, Rhône Alpes.
He then made the journey to Canada, working first as Pastry Cook at Thomas HAAS Chocolates then as Chef de Partie then as Executive Pastry Chef at Clayoquot Wilderness Resort.
Boutelant returned to France to work at two-star Michelin Hôtel Restaurant Le Chabichou as Chef de Partie then as Pastry Sous Chef.
With specialties in chocolaterie and revisited classics, Boutelant is most excited to bring his range of mignardises to Whistler in his position of Executive Pastry Chef at Wild Blue Restaurant + Bar.
More information about Wild Blue Restaurant + can be found online at WildBlueRestaurant.com and on social media at @wildbluerestaurant.