Today we’d like to introduce you to Guillaume Sabbadin
Hi Guillaume, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I always been passionate about the art of food. My culinary career began more than thirty years ago at the age of fifteen when going to prep school in South of France Toulose.
I earned a degree in Culinary Arts in 1997 under the tutelage of Europe’s top Chefs, Dominic Toulousy at Toulouse Lautrec, training in the domains of food, pâtisserie and viennoiserie.
I worked at Michelin starred restaurants in France before moving to California in 2001, where I became the Chef at such acclaimed establishments as Figaro Café in Los Angeles, Crustacean in Beverly Hills, Tao Las Vegas & Maggie’s in Santa Barbara.
In 2020 I decided to open Little French Bakery and focus not only on providing regular generic French pastries but by offering the guests a culinary experience by combining my expertise as a Chef and baker at the same time.
The menu is constantly changing with sweet and savory items that I uniquely create every week. I like to infuse different types of cuisines that I have learned throughout the years. I like to keep my guests excited with different items to try every time they come back, each item is uniquely created and they can only find it at Little French Bakery. It also keeps me from falling into a routine of making the same products over and over again, it keeps me excited and the guests happy so it works out both ways.
We’re a family owned business, I run alongside my wife and our oldest son who is starting to get involved. I believe that’s the best part since we get to be together as a family.
I loved being a Chef in the past but the only downside was having to compromise family time due to the long and extensive long hours that usually Chefs have, now I get to do what I love close to my family and that is what keeps me inspired.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It was definitely not a smooth road, especially during the time I was a Chef working for others, having to compromise family time when my children were little due to the extensive long working hours as a Chef. Also most of the time, even for highly skilled Chefs the industry can be very poorly compensated.
Appreciate you sharing that. What else should we know about what you do?
In order to be a Chef you must be creative and have a passion for food if you wanna survive and excel in the industry. I specialize not only in the food domain but as a baker as well. I’m known for creating unique items at the bakery, this keeps the guests excited and they keep coming back for more.
What I’m almost proud of is being able to be myself in doing what I love and use my gift to make people happy .
I truly believe what sets me apart from others is my capability of creating my own unique food items from my own creativity without having to copy or clone anybody elses concept. You have to be youself and be creative if you wanna succeed in this industry, that is what sets you apart .
What were you like growing up?
I loved sports growing up, in specific Rugby . I used to play for the Rugby official french team as a teenager, when the time to start Preparatory school came ( in France they give you the option, High School or Prep School) I had to make a decision either to continue with sports or Culinary School, I chose culinary school.
Contact Info:
- Website: [email protected]
- Instagram: https://littlefrench.bakery
