“Born and raised in legendary Provence, France, Chef Gui Alinat graduated from the prestigious culinary school "Ecole Hoteliere de Marseille" where he received 6 years of intensive training to become a chef. He then traveled extensively, working in kitchens around the world (France, England, Spain and South America).
 
In 1997 he became the Executive Chef of a fine restaurant in Provence which he managed successfully until coming to Tampa Bay in 1998. Executive Chef of "Le Bordeaux" Restaurant in South Tampa and gaining popularity within the local community, he decided to make his talent available to residential clients.
 
In January 2001, he started a fine catering business, Chef Gui of Provence, quickly earning the praise of the public and the media. As of today, Gui has catered over 1600 high-end private dinner parties serving about 26,000 people in the Bay area.
 
With an exclusive client base, and media recognition, Chef Gui's dynamic business has become a recognized landmark in the Tampa Bay culinary scene. In addition to many high profile events, Chef Gui of Provence Catering is the chosen caterer for the Salvador Dali Museum's Annual VIP Dinner, the only food event authorized in the actual Dali gallery. This is a 250-guest sit down dinner attended by Governor Charlie Crist, as well as Ambassadors and Dignitaries, and other local celebrities.
 
Gui Alinat is a Certified Executive Chef from the prestigious American Culinary Federation. He also writes a monthly column for the award-winning food section of the St. Petersburg Times, one of the largest and most influential newspapers in the US. 2007 will be his 4th year as a food writer.
 
Many Tampa Bay residents, including the 'movers-and-shakers' devoted to Gui's cuisine, recognize his sharp entrepreneurial sense. In addition to his successful catering business and his food writing achievements, Chef Gui Alinat is involved in other equally successful projects including: online store, consulting services, an international culinary trip company, and a food photography business.
 
Chef Gui 's culinary style can be best described as authentic continental gourmet cuisine with slight influences from Provence and other parts of the world. Rustic yet elegant, his food embodies simplicity of taste, authentic ingredients and sharp presentations.
He focuses on sound nutrition and a very natural way of cooking and eating.
 
Gui has enjoyed quite a bit of press. He has been featured in Tampa Bay Illustrated (6-page featured story), Tampa Bay Metro (10 Most Romantic Dates), Tampa Bay Magazine, the duPont Registry, the Business Journal, the St. Petersburg Times (3 featured stories), the Tampa Tribune, and the Weekly Planet.
 
Chef Gui has appeared on several television specials, including Thanksgiving Day cooking shows on Channel 10. He recently filmed a nationwide infomercial with Todd English and Joy Mangano for HSN.
 
Tampa Bay Magazine repeatedly named him Tampa Bay's Best Personal Chef. The USF Small Business Development Center named him Best Success Story in 2003.”