Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™.
Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America.
Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene.
Chef Gui has appeared on HSN and the Food Network, and at conferences across the country.
His culinary style can be best described as modern, authentic 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 Dunedin, Florida with his wife Carissa and their five 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