Guilherme Pla Mabilia

Guilherme Pla Mabilia has a diverse work experience in the culinary industry. Guilherme started their career as a Trainee at InterContinental Hotels Group in 2006 and later worked as a Trainee at Le Méridien Hotels & Resorts. Guilherme then joined FASANO as a Commis Chef. In 2009, they worked as a Consulting Pasta at Fiorino Ristorante before joining Hôtel Barrière Le Fouquet's Paris as a Commis Chef and later as a Demi-Chef De Partie. Guilherme then worked at Park Hyatt Paris Vendôme as a Demi-chef de partie. In 2014, they became a Chef De Partie at Hyatt Paris Madeleine. Guilherme gained experience as a Sous Chef and Chef De Partie at Dorchester Collection from 2017 to 2019. Currently, they serve as the Head Chef at Bone Daddies Group since 2020.

From 2004 to 2007, Guilherme Pla Mabilia attended Estácio. However, no information is available regarding the degree or field of study pursued during this period.