French chef Guillaume Rogier brings together cuisine, service, oenology and table art through a career shaped across France and Vietnam. From Michelin-starred training to leading kitchens in Hanoi and Ho Chi Minh City, his work reflects creativity, precision, ecological awareness and a deep passion for hospitality as a complete experience.
Chef Guillaume Rogier’s culinary identity is built on movement. Born in France and shaped by a wide-ranging hospitality career, he belongs to a generation of chefs who understand that cuisine does not exist in isolation. It lives through the plate, the table, the glass, the room and the rhythm of service. His professional path reflects this complete view of dining, bringing together cooking, service, reception, wine and guest experience.
His foundation was formed in France, where he studied culinary art and table art at Valéry Larbaud in Cusset. This education gave him not only technical knowledge, but also an understanding of hospitality as a refined craft, where gesture, timing and presentation matter as much as flavour. Early internships further exposed him to respected French establishments, including Relais & Châteaux Château de Codignat and La Ferme Saint Sébastien, placing him close to kitchens where tradition, discipline and regional identity were treated with care.
A defining chapter came at Restaurant Serge Vieira in Chaudes-Aigues, a two-Michelin-starred destination connected to Bocuse d’Or excellence. As chef de partie from 2010 to 2012, Rogier sharpened his precision in one of France’s most demanding culinary environments. It was a formative period that deepened his respect for technique, product quality and the concentration required in high-level gastronomy.
Yet his career did not remain confined to the kitchen. In Lyon and Vichy, he expanded his profile through bartending, restaurant management, hotel operations and F&B leadership. At Le Comptoir Vichy, he developed a close relationship with the bar, reaching the finals of the Havana and Pernod Prestige bar contest in 2012. Later roles at Le Rive Gauche, Best Western Le Longchamp and Buddha Bar Lyon strengthened his operational vision, allowing him to understand hospitality from both creative and managerial perspectives.
Vietnam became an important stage in his evolution. Since arriving, he has built a diverse culinary path across Hanoi and Ho Chi Minh City, holding positions at La Fabrik with Olivier Génique, Bromigo Hanoi, PAPY HN, Capella Hotel Hanoi and, since September 2023, Secret Wines in Thao Dien and Binh Thanh. Each role added new dimensions to his work: the pace of the city, the richness of local ingredients, the growing sophistication of Vietnam’s dining audience and the opportunity to connect cuisine with wine culture.
At Secret Wines, Chef Rogier’s background feels especially aligned. His passions include world cuisine, oenology, ecology, table art, travel and electronic music, a combination that suggests a chef attentive not only to taste, but to atmosphere and emotion. Wine is not treated as an accessory to the meal, but as part of the conversation.
What defines Chef Guillaume Rogier is this breadth: a chef with operational clarity, creative instinct and a sincere passion for the human side of hospitality. Through his work, dining becomes not simply a meal, but a composition of flavour, place, wine and shared memory.