A native of Marseille, Bertrand Combe was born in a region whose history has produced one of the most sophisticated cuisines in France. Hailing from a family of avid rural gastronomes, he grew up accustomed to fresh seafood and fresh seasonal vegetables from the family garden.

Chef Bertrand has been cultivating his culinary expertise for more than a decade. Having spent the past eight years working at critically acclaimed fine dining restaurants across the world, Chef Bertrand is determined to bring the best of the city dining experience to Beijing, China.

Bertrand Combe was first recognized for his unique culinary skills at the Relais & Chateau: Hotel Eden Rock, Saint Barthélémy, French Caribbean Island where he served for acclaimed Chef Dufour Jean Claude, and oversaw menus of the fine dining restaurant as well as spearheading banquets and weddings.

Chef Bertrand’s attitude toward food is that it should be light, fun and innovative. He focuses on the highest-quality ingredients, prepared with cloakwork precision and abundant creativity. His casual French style shows a strong affection for Asian cuisine, with its simplicity of presentation, pure and flavorful sauces, and concentration on perfect ingredients. He uses seasonal influences from the local farmers market to embellish his vision.

Before joining Brasserie FLO Beijing, Chef Bertrand had worked in culinary executive positions in England, Italy, France Switzerland and French Caribbean Island.

 

 

 

Chef Arnaud belongs to the pure tradition of all the best French Brasserie Chefs. After a strong and enriching training in world class establishments, he thankfully has decided to come back to his first and only true passion, Brasserie cooking. Chef Arnaud is now ready to introduce the best of his experience and passion to our valuable clientele at Brasserie Flo in the “Italian Quarter” of Tianjin, China.

The excellence of his gastronomic talent matches the reputation of his previous restaurants, Relais & Chateau Chateau de Locguénolé, France, 1 Macaron Michelin; Jean-Pierre Crouzil, France, 2 Macaron Michelin and finaly Brasserie Maison Hector, St Malo, as Head Chef.

His sight vis-à-vis the culinary experience respect the humble tradition of French Brasserie: simple but perfect meal. His favorite saying expresses his love for cuisine “Beau comme un coeur”, as beautiful as a woman’s heart.

“We are very happy to have Arnaud Guilloux join our professional culinary team and lead the brigade in Brasserie Flo, Tianjin. His skills will be “evident” to all those that have the chance to experience our newest Brasserie”. – Robert SCHMITZ C.O.O. Flo Asia