Gilles Perrin
Chef de cuisine
Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi
Gilles’ food is both unique and controversial, whether he is re-creating legendary Escoffier dishes or creating his own personal dishes.
Putting his heart into each dish, the result is an extraordinary vision of colour and beauty
that tastes as wonderful as it looks.
Gilles has pushed the boundaries of Abu Dhabi's culinary scene and ensured that Bord Eau has become the ultimate destination for serious foodies.
| Advertisement |
Gilles can often be found sitting at a table in the restaurant with a group of guests talking about food and wine after last orders with such a passion that he motivates all around him.
Gilles insists on using only seasonal fresh produce imported from France and spends a great deal of his time on the phone to suppliers or inspecting deliveries
personally to ensure that every ingredient is of the highest quality.
An exciting young Swiss chef who has a great deal to offer the UAE and the chefs working around him, Gilles has just been promoted to executive sous chef and will be leaving Bord Eau to work across all of the restaurants at Shangri-La Hotel, Abu Dhabi.
Search our database of more than 2,700 industry companies
Oct 11, 2009 , United Arab Emirates
It is truly an honor to be part of your team. Such a short time working with him, but you will see how optimistic this person is. Worthy to be our "Chef of the Year." You are undeniably the best, chef Galo!!!
Oct 11, 2009 , New Zealand
Congradulatons lionel, The abilty to cook is one thing, to be able to to teach as well is another. I am twice the chef becauce of your guidance and knowledge. I am privilaged to have trained under you , worked with you and have your future guidance. There is nothing more i can say than thank. No ...