Exclusive Interview: Chef Gregory Garimbay
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April 16, 2025HORECA Magazine met Chef Gregory Garimbay, the Michelin- starred chef at Bellefeuille in the Saint James Paris hotel about his culinary journey, his philosophy, and his recent collaboration with Chef Clint Grech for the Four Hands experience at de Mondion.
Q: Can you share the journey of your culinary career, from your beginnings to becoming a Michelin-starred chef at Bellefeuille in the Saint James Paris hotel? What pivotal moments or influences have shaped your culinary style?
A: My journey has been shaped by a deep passion for gastronomy and the invaluable lessons I have learned along the way. Over the years, I have worked with some remarkable chefs who have influenced my approach, particularly Alain Ducasse and Christophe Saintagne. Each experience has helped refine my culinary style, which is constantly evolving through new encounters and inspirations. From the early days of my career to leading the kitchen at Bellefeuille, every step has contributed to shaping the chef I am today.
Q: How would you describe your culinary philosophy and style? Are there particular cuisines or techniques that you find yourself drawn to, and how have these evolved over the years?
A: I define my approach as modern, creative, and deeply rooted in flavour. My cooking is built upon a focus on vegetables, particularly those sourced from our vegetable garden in Nonville; an emphasis on the minerality of flavours; and the incorporation of other sustainable resources to add depth. While techniques play a crucial role in my cooking, they are always in service of taste, rather than being overly visible. For instance, the way I prepare a juice may involve complex methods, but my priority remains the final flavour rather than showcasing the process.
Chefs Clint Grech and Gregory Garimbay
Q: What are your aspirations for the next few years in
your culinary career?
A: My main goal is to elevate the gastronomy at the Saint James Paris, ensuring that every guest has an unforgettable experience. On a personal level, I am always striving for greater excellence and refinement in my craft. Looking ahead, I hope to pursue further culinary accolades, working alongside my team to push the boundaries of what we can achieve. My ambition is not only to maintain the high standards we have set but also to surpass them, continuously improving the quality and creativity of our offerings.
Q: Can you tell us about the Four Hands experience with Chef Clint Grech at de Mondion? What excited you most about this collaboration, and what did this unique dining event offer guests?
A: I was thrilled to have brought a taste of Maltese cuisine to Paris and to have celebrated the connection between our two Relais & Châteaux establishments. This collaboration was an opportunity to showcase the richness of the Maltese terroir and highlight the culinary expertise of Chef Clint Grech and his team. When I visited Malta last July with my restaurant manager, we were truly impressed by the creative combinations and culinary mastery we discovered there. The Four Hands event was a unique experience that allowed us to blend our distinct styles, offering guests an extraordinary dining journey shaped by our shared passion for high-quality gastronomy.
A: My main goal is to elevate the gastronomy at the Saint James Paris, ensuring that every guest has an unforgettable experience. On a personal level, I am always striving for greater excellence and refinement in my craft. Looking ahead, I hope to pursue further culinary accolades, working alongside my team to push the boundaries of what we can achieve. My ambition is not only to maintain the high standards we have set but also to surpass them, continuously improving the quality and creativity of our offerings.
Q: Can you tell us about the Four Hands experience with Chef Clint Grech at de Mondion? What excited you most about this collaboration, and what did this unique dining event offer guests?
A: I was thrilled to have brought a taste of Maltese cuisine to Paris and to have celebrated the connection between our two Relais & Châteaux establishments. This collaboration was an opportunity to showcase the richness of the Maltese terroir and highlight the culinary expertise of Chef Clint Grech and his team. When I visited Malta last July with my restaurant manager, we were truly impressed by the creative combinations and culinary mastery we discovered there. The Four Hands event was a unique experience that allowed us to blend our distinct styles, offering guests an extraordinary dining journey shaped by our shared passion for high-quality gastronomy.
Q: How did you and Chef Grech merge your culinary styles for the Four Hands experience? Can you give us a glimpse into the special dishes or concepts you presented together?
A: For this collaboration, we carefully crafted a menu featuring signature dishes from both of our restaurants, creating a perfect harmony between our respective cuisines. Our contribution included a signature starter featuring spider crab, Nonville lovage, and Kristal caviar, a dish that encapsulated my approach to flavour and refinement. The intention was to highlight Clint's Maltese cuisine alongside our own creations, allowing each dish to tell a story of its origins while seamlessly integrating with the overall experience. To enhance the occasion, every course was expertly paired with Maltese wines, further celebrating the connection between our two culinary worlds.
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