Artisan Catering

Social events
Weddings
Corporate
Serving Tampa Bay and beyond
With attention to detail and a big smile

 

Click to visit

Food Photography

Bringing food to life for
editorial and commercial
freelance clients

Click to visit

Freelance

Restaurant consulting
Public speaking
Technical translations
Culinary writing

Click to visit

Books

The Chef’s Repertoire (2010)
Molecular Cuisine (2011)
Plating food (2015)

Click to visit

Artisan Catering

Artisan is a boutique catering. We serve the Tampa Bay community and beyond and provide detail-oriented catering based on creative cuisine, sophisticated yet friendly service, and we personally focus on our most important asset: you.

We cater social events, corporate functions, and weddings from 10 to 500.

 

Food Photography

Chef Gui is a chef and freelance food photographer based in Tampa Bay, Florida.

He works for a variety of editorial and commercial clients interested in portraying the natural beauty of food.

His award-winning photos have been portrayed in a variety of printed and online publications.

Freelance

Speaking engagements
Cooking demonstrations
Technical translations (Fr/En/Sp)
Culinary writing
Restaurant consulting

Books

The Chef’s Repertoire (2010)
Molecular Cuisine (2011)
Food plating (2015)

The Chef's Repertoire for iPhone/iPad/iBooks

iphoneThe Chef’s Repertoire is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.

 

The Chef’s Répertoire e-book is the perfect electronic reference for every hospitality professional, food writer/blogger, and culinary enthusiast.

Download now on iTunes

Chef Gui’s first book is definitely one he can be proud of, and I believe that it will be well-received by professional chefs and culinary enthusiasts alike. Gui has created a quick-reference inventory that every American working in the hospitality industry should own.

Rick Tramonto

Celebrity chef, R'evolution restaurant, New Orleans

The Chef's Repertoire

PCRcover.epsThe Chef’s Repertoire is a superb collection of classic dishes served on American menus with their pronunciations, origins, ingredients, and techniques.

Inspired by Le Repertoire de La Cuisine, it is a must-have for the professional or serious home chef.

The Chef’s Repertoire has won a Cordon d’Or International Culinary Awards for Best Culinary Literature. It has received praised from celebrity chefs and other professionals.

Buy now on Amazon

Chef Gui’s book will inspire great cooks to create great meals. It will find a place at my desk where I will use it to inspire some exciting new BBQ dishes.

Ray Dr. BBQ Lampe

Celebrity chef, Big Green Egg


Meanwhile, on Facebook...

chef gui alinat shared Christophe Michalak - Page officielle's album. ... See MoreSee Less

Photographe : Laurent FAU

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We do have a winner for the Molecular Cuisine Kit: Zack Stevens. Congrats!

All participants were entered into the Random Name Picker by MiniWebtool, and Zack came up. Zack is one of my past culinary students and is now at Le Cordon Bleu. So I'm sure he'll make a good use of the kit.
Zack, please private message me your address and we'll mail your prize.
Thank you all for participating. We'll have more giveaways soon.
... See MoreSee Less

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Staci McDonald, Janis Karam Gallo and 2 others like this

Abhishek ModyChef... The very little I know... Your name has been heard amongst the ones I have known for a while... The fraternity is vast but me members are close... So we all being part of this huge family tend to relate at some point... And yes its always a pleasure to have read from this page... And tried to either replicate or do something better for the goodness of food... This part of the world has always rocked its couture and cuisine with its base... That's what I love abt it...:)1 day ago   ·  1
Abhishek ModyCheers I guess next time something better would be waiting our line... Hahaha.. Congrats Zack Stevens...:D1 day ago   ·  1
chef gui alinatThanks. It's good to see chefs from India here. Check back often and let us know what's cooking in that part of the world! :)1 day ago   ·  1

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chef gui alinat shared The Refinery's . ... See MoreSee Less

This week we are celebrating our 5 YEAR ANNIVERSARY!!!! Sooooooo, we thought it would be cool to offer the very first menu from way, way back in March 2010. Seems so little! We'll offer this menu al...

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Last chance. We'll select one winner at random tomorrow night. ... See MoreSee Less

LAST CHANCE FOR THE FREE GIVEAWAY: A MOLECULAR CUISINE KIT Features: * a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes * Explains the science behind the techniq...

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The Adventures of Jacques. ... See MoreSee Less

Our last couple of days on vacation were spent eating leftovers, I don't waste food....or wine. We are now on our way home. -JP

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Chef tip of the day: Water bonds with flour to form gluten. That makes tough pastry crusts. Substitute vodka, which has less water, to make great dough (I'm actually serious). ... See MoreSee Less

Fiona Frank, Walsh Babyhay and 6 others like this

Don CookIt's true.1 week ago
Walsh BabyhayThanks chef.6 days ago

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