How I Got Here: Guillaume Depoix

Why restaurants?​
I have had passion for food and design since I was four years old.

Tell us something you wish you had been told at the start of your career​?
That the road to your first restaurant will be long and challenging.

What do you do in your spare time?​
I spend time with my amazing wife and we, of course, love to go and discover new restaurants.

What’s your favourite restaurant or group of restaurants (besides your current one)?​
La Cantinetta di Rignana, a fabulous trattoria hidden in the Tuscan countryside focused on simplicity and good products; or La Colombe d’Or in Saint Paul de Vence, the best expression of provençale cuisine surrounded with works of art of one of my favourite artists.

What would you be doing if you weren’t in restaurants?​
I would work in the art industry, I am fascinated by this world.

What motivates you?​
The smile on my guest faces when they leave the restaurant.

Where was your last holiday?​
Patmos, in Greece; the dream!

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?​
I learnt a lot about the restaurant business from Gilbert Costes and his son Thierry. They taught me that restaurants are not only about food! Details such as design, light and music are key elements to create an amazing experience for the guests.   

What keeps you up at night?​
Making my family happy, and Folie a success.

Worst business decision?​
Not putting myself in my guest shoes.

Best business decision?​
Never giving up on Folie.

What are you reading at the moment?​
Setting the Table by Danny Meyer.

What piece of advice would you give to those looking to climb the rungs in the business?​
Work hard and be patient.

If you could change one thing about the restaurant industry today, what would it be?​
Less restaurant chains; they ruin the true essence of hospitality. However, I think this is finally happening in London.