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About

About this blog
This blog, mainly written by me, chef Gui Alinat, reflects the atypical culinary path I followed since I left my native Provence. The site was born from a desire to write relevant, unique content revolving around gastronomy, as well as sharing as much consistent knowledge as possible. I’m a classically trained chef, but blogging sort of evolved naturally, as it reflects my skills in photography, writing, the internet technology and culinary knowledge.            

  • design
    The idea for this category comes from my experience catering high-end events, and watching my chefs or my students plate food. I would insist (sometimes to their discontent) on a certain presentation, and demonstrate a plate the way I wanted it. Some chefs could reproduce it closely enough, but most wouldn’t. Culinary arts design is about getting it; Some have it and some don’t. It’s also about obeying rules, just like in architecture for instance. It’s about learning the foundations of what looks visually stunning.
    While there are many websites, blogs and books covering the art of designing a home interior, a painting, or a photography, there is little information about composing a kick-ass plate worthy of a 3-michelin star restaurant. In other words, dinner is ready, what do you do with your food?
  • log
    As I scan the web for relevant news and information about various subjects I think will interest you, I post articles & columns here for your reading pleasure.

Chef who?
It’s Chef Gui. Rhymes with me. Or with oui. And do me a favor, don’t pronounce a long u sound between the /g/ (as in go) and the /i/ (as in hit). It’s more like the plural of goose: geese. But I’ve heard it all. From Chef Gooey to Chef Jee, Chef Guy and my personal favorite, Chef Gucci.
Meet the chefchef gui alinat, CEC
Born, raised and classically trained in Provence, I’m a chef, a published food writer and catering business owner. I traveled extensively, working in restaurants around the world from France to England, from Spain to South America, to finally settle in Florida.

Catering to a very high-end clientele, I started cooking in private homes in 2001, with not much more than a set of German knives, a few coolers and a 1983 Volvo without air-conditioning. Despite awkward looks in the direction of the driveway, my clients have appreciated my food more than my choice of car. As a result, my business has quickly grown to a full-size catering company, serving over 2000 high-end private dinner parties and serving about 30,000 people. With an exclusive client base, and media recognition, our team has become a recognized landmark in the Tampa Bay culinary scene.

I am also a published writer and have written many columns for the award-winning food section of the St. Petersburg Times, one of the largest independent newspapers in the US. My first book was published in January 2010 and is called The Chef’s Repertoire.

 My culinary style can be best described as authentic continental gourmet cuisine with slight influences from Provence and elsewhere. Rustic yet elegant, my food is said to embody simplicity of taste, authentic ingredients and sharp presentations. I also focus on sound nutrition and a very natural way of cooking and eating.