{"id":711,"date":"2025-04-14T15:44:21","date_gmt":"2025-04-14T13:44:21","guid":{"rendered":"https:\/\/www.hotelis-academy.ch\/blog\/collaborateurs\/guillaume-amatu\/"},"modified":"2025-04-24T11:20:32","modified_gmt":"2025-04-24T09:20:32","slug":"guillaume-amatu","status":"publish","type":"collaborateurs","link":"https:\/\/www.hotelis-academy.ch\/de\/blog\/collaborateurs\/guillaume-amatu\/","title":{"rendered":"Guillaume Amatu"},"content":{"rendered":"\n

Chef-P\u00e2tissier, derzeit verantwortlich f\u00fcr die Deutschschweiz bei Chef Gourmet SA. Er absolvierte die „Ferrandi Paris“ in Paris und verfeinerte seine F\u00e4higkeiten in renommierten Einrichtungen wie Schloss Bottmingen und Il Cortile (1 Michelin-Stern). Als Unternehmer mit Leib und Seele leitete er sein eigenes Projekt, \u00abLa Fabrik Sucr\u00e9\/Sal\u00e9\u00bb, in Frankreich und half bei der Er\u00f6ffnung von Restaurants. Als leidenschaftlicher Gastronom entwickelt er die Patisserie in seinen Rollen als Berater und Chefkoch weiter.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef-P\u00e2tissier, derzeit verantwortlich f\u00fcr die Deutschschweiz bei Chef Gourmet SA. Er absolvierte die „Ferrandi Paris“ in Paris und verfeinerte seine F\u00e4higkeiten in renommierten Einrichtungen wie Schloss Bottmingen und Il Cortile (1 Michelin-Stern). Als Unternehmer mit Leib und Seele leitete er sein eigenes Projekt, \u00abLa Fabrik Sucr\u00e9\/Sal\u00e9\u00bb, in Frankreich und half bei der Er\u00f6ffnung von Restaurants. […]<\/p>\n

Weiterlesen… from Guillaume Amatu<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":805,"parent":0,"menu_order":24,"template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"agence":[],"class_list":["post-711","collaborateurs","type-collaborateurs","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nGuillaume Amatu - hotelis-academy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hotelis-academy.ch\/de\/blog\/collaborateurs\/guillaume-amatu\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guillaume Amatu - hotelis-academy\" \/>\n<meta property=\"og:description\" content=\"Chef-P\u00e2tissier, derzeit verantwortlich f\u00fcr die Deutschschweiz bei Chef Gourmet SA. 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