Celebrity Interview: Gilles Galli

Last month, Discovering Hospitality traveled to Vietnam and bumped into an old friend we knew from his days as Executive Chef at the Shangri-La on Boracay Island, Philippines.

After working at the Vinpearl Resort Nha Trang for just six months, they recently launched the company’s first Mediterranean restaurant—another milestone achievement for both the company and the person. 

Born and raised in France, Gilles was kind enough to talk with us about his life in the Hospitality Industry.

DH. Do you have any stepping stones or ambitions to become the Chef that other chefs look up to, and/or to open your own restaurant?  

GG. I owned my own restaurant in France for 10 years, in Saint-Paul de Vence, near Nice. It was a wonderful experience, though not always easy. Today, I feel more fulfilled working in the hotel industry, where the focus goes beyond just the kitchen. I particularly enjoy the logistical and organizational aspects of the role, which I find much more stimulating and rewarding.

DH. What is your culinary specialty?

GG. Of course, Southern French cuisine holds a special place for me.

It’s where I was born and where my culinary roots lie.

DH. What are the processes that you undertake in creating a menu?

GG. When creating a menu, I start by defining the concept and understanding the target clientele. I focus on seasonal and local ingredients, ensuring a balance of flavors, textures, and dietary options. Each dish is costed carefully for profitability and checked for kitchen feasibility. I test and refine recipes with the team, then train staff on preparation and presentation. Finally, I monitor feedback and performance to keep the menu fresh and effective.

DH. What do you look for in a restaurant when you dine at other restaurants? 

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