Taking the helm at St Tropez – a new coastal dining destination that’s fast becoming one of Bali’s best restaurants is Parisian, Tom Gouillard. But what brings a French chef to Bali shores? After graduating from Europe’s leading culinary institute Ferrandi at the tender age of 16, Tom pursued his passion for cooking throughout Paris. His quest to learn all he could about French cookery meant developing his kitchen crafts across a variety of hospitality houses including some of the city’s best places to eat.
Tom’s culinary learning curve has taken him from 5 star hotel restaurants the likes of Intercontinental’s ‘Cafe de la Paix’ to fine dining, cooking for corporate giants Renault and Veolia and honing his skills in high end catering with a stint at Paris’ most renowned ballroom, Salon Opera. After ten years in Paris, a transatlantic trek to Montreal in 2011 led to an executive chef position at the city’s most highly regarded catering organisation just two short years later, where he would coordinate and oversee events catering from 150 to 7000 people at a time!
The desire to take his love affair with fine cuisine to foreign shores meant a sea change to more tropical climes and a relocation to the Bali food scene, joining friend and fellow chef Frederic Boulay at Finns in 2015.
Now Director of Kitchens for Finns Bali, Tom brings both traditional French cookery and Nouvelle Cuisine to the kitchen. His passion is to present top notch fare via a combination of techniques ensuring that fresh local produce is the hero of each dish. Whether it’s a seaside lunch in Canggu or light bites at sunset, discerning diners at St Tropez are sure to recognise this master chef’s skill and flair on every plate!