with Chef Willem De Froy

A native of the historic city of Ghent, Belgium, Chef Willem received his culinary training at the prestigious Hotelschool Ter Duinen in Koksijde, Belgium, a top flight culinary academy located near the French border and the North Sea. Upon graduation, he was commissioned as a Brigadier in the Belgian Army and was stationed in Germany. After serving his country, Willem traveled to London to work as an apprentice for the Europa Hotel in Grosvenor Square, located directly across from the American Embassy. He used this opportunity to fine-tune his English and expand his culinary repertoire. Returning to Europe after this apprenticeship, Willem worked for a series of fine restaurants, including L'Etoile Blanche (France), Hotel Rosa Blanche (Switzerland) and many others in Belgium.

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In the late 1970s, Willem brought his Old World charm and culinary expertise to the U.S. where he worked as chef with Hyatt Corporation in Palm Springs and Dallas; Le Vallauris in Palm Springs; The Summit Club Tulsa; and Sambuca Jazz Café in Dallas.

 

In 2000, Willem moved to Colorado and opened his own catering company, Guillaume’s European Catering.Primarily operating in the Boulder and northern Colorado region.