Guillaume Anor, executive chef at L’Or Bleu restaurant
Born in Saint-Raphaël, Guillaume Anor started his career at the age of 15 at the Eden Roc Hotel, located in Cap d'Antibes.
He continued working in prestigious establishments and with renowned Chefs such as Jean-François Piège at the Crillon Hotel or Yannick Alléno at the Meurice Hotel. In his 30th year, yet boasting 15 years of professional experience, he admits having acquired the basics of his craft with Alain Solivérès, executive Chef of the Taillevent Restaurant.
PToday, Guillaume Anor is the Executive Chef of the two Tiara Hotels on the French Riviera: The Tiara Yaktsa which is a proud member of Relais & Châteaux and Tiara Miramar Beach Hotel & Spa which was entirely revamped in 2014. He orchestrates the offer for a total of 3 restaurants and the welcome lounge.