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 received his culinary training and graduated Cum Laude
from the
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.
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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.
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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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He then immigrated to the United States, more specifically Palm Springs, California,
where he was the Chef with
Le Vallauris. Subsequently, Willem secured a position as a Chef at the
Hyatt Grand Champions Resort.
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Willem continued his affiliation with Hyatt and moved to Dallas, Texas to work for the Hyatt Corporation.
He later became the Corporate Chef for Sambuca Mediterranean Jazz Cafes.
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Willem and his wife, Amy, now reside in Boulder, Colorado. He is the Executive Chef for Celestial
Seasonings and has also developed his own company: Guilluame's, Inc. where he is the CEO and passes
his standards of excellence on to those working around him!
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