GUIDO WESSELMAN

Born in the Netherlands, Guido began his career at fifteen by working in his father’s pastry shop where he developed a passion for the culinary arts. As a keen observer, he was always curious and interested to improve his culinary techniques. Driven by his passion for hospitality, while completing his university education in Berkhoff, Amsterdam majoring in hospitality management for small businesses, Guido took up working in various restaurants to nurture his talents. He started working in Van Dam catering in 2007. In 2008, he took up an opportunity as a cook in BIHP Restaurant and from 2009 to 2012 he worked as student chef de partie at College Hotel in Amsterdam. In 2012, he started working as demi chef de partie at the Conservatorium Hotel Amsterdam, directly responsible for Brasserie Conservatorium and Tunes Restaurant, under the guidance of Executive Chef Schilo van Coevorden. In June 2014, Guido travelled to Australia and worked in Melbourne at Henry and the Fox followed by Hospitality ONE as Chef de Partie. He then moved to Sydney in 2015 and worked as demi chef de partie at Bennelong restaurant and then at Anason Meze bar as Chef de Partie. In 2016, he moved back to Amsterdam and took up an opportunity as Sous chef at Carter Bar & Kitchen, Amsterdam, followed by Sous Chef at Restaurant Moer, an organic fine dining restaurant in Amsterdam. This is when Schilo, the head chef and culinary genius behind the Conservatorium’s Taiko restaurant in Amsterdam reached out to him to debut his restaurant in the Middle East at Sofitel Dubai The Obelisk. He is humbled to have been mentored by Chef Schilo, and being continuously pushed by him to achieve significant accomplishments. Passionate about creating food stories through his culinary work, he strives for perfection in everything he does. Today Guido heads the kitchen at Taiko, contemporary Asian restaurant and bar, he is responsible for taking diners on a sensory culinary journey.