Guilherme GUISEExecutive Pastry Chef, Hotel Kämp
Guilherme came into contact with pastry and sweets early as a child. At the age of 10, his parents opened an artisanal ice cream shop in Southern Brazil and he used to help his father to create new flavors. But, it wasn’t until he was 26, having ended up in Finland, after living in the US and the UK, that he went to culinary school. He
worked as a cook for many renowned chefs in Helsinki and then landed a job in pastry. “At that point everything finally made sense in my life! I had always been passionate about everything sweet. My mother tells me it was all I would eat as a child. For me, the chance to wake up every morning and go to work inspired by sweet flavors and taste combinations makes me feel lucky and alive.”
He now runs the pastry kitchen of the Hotel Kämp, the most exclusive establishment in Finland. As Executive Pastry Chef, he has the freedom to create original desserts, based on his own vision and to work with the products he loves most. He is Brand Ambassador for both Michel Cluizel and Les vergers Boiron in Finland, and provides consultancy services to various restaurants. His passion is to continue traveling the world in search of what he calls “sweet inspiration”.