Gui Alinat is an ACF Certified Executive Chef, food writer and a culinary instructor at the Art Institute and the Jacobson Culinary Arts Academy in Tampa Bay.
He also published his first book, The Chef’s Répertoire, in January 2010. The Chef’s Repertoire has won a Cordon d’Or International Culinary Award for Best Culinary Literature.
He also published “Molecular Cuisine: Twenty Techniques, Forty Recipes” in October 2011, and is working on his third culinary book.
Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world to finally settle in Florida.
In Tampa Bay, he has catered high-end private events with his own company for the last 12 years. With an exclusive client base, and media recognition, his team became a recognized landmark in the Tampa Bay culinary scene.
Gui is also a published food writer and has been regularly contributing to the St Petersburg Times food section and Creative Loafing’s blog: Daily Loaf.
His culinary style can be best described as authentic continental gourmet cuisine with slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating.
He lives in Florida with his wife Carissa and their four children.
Modern Canard a l’Orange (duck) Posted April 23, 2015 by Gui Alinat Posted in: Duck & Fowl | Cuisines: French, Modern
- Prep : 40 min
- Cook : 80 min
French, By - Gui Alinat, April 21, 2015
Bouillabaisse Posted April 21, 2015 by Gui Alinat Posted in: Seafood, Soups, Stews, Casseroles, Curries | Cuisines: French
Beef Wellington Posted April 21, 2015 by Gui Alinat Posted in: Beef | Cuisines: British & Irish, French