After training with such great chefs as Alain Chapel in Mionnay, Jean Bardet at Tours and a first trip south to Montpellier "Jardin des Sens" with Jacques and Laurent Pourcel, Philippe Guérin meets Alain Llorca in 1995.

Alain appoints him Sous chef at "Les Peintres" in Cagnes-sur-Mer before welcoming him as assistant at the "Chantecler" the restaurant of the Hôtel Negresco in Nice.

This meeting endorses his passion for a Mediterranean style of cooking inspired by the flavours of Italy.

In 2001 he continues his career in the South and takes over the kitchens of Château du Domaine Saint Martin at Vence, a magnificent 'Relais & Châteaux' where he has remained up to now.
Philippe Guérin's style of cooking is both pure and delicate, innovative and actual, rather than traditional or modern.

Philippe Guérin is an enthusiast of light and sophisticated  Mediterranean gastronomy with occasional Italian overtones, he adroitly handles the flavours of herbs and is inventive in the way he marries vegetables and spices, always concocted with due deference to his own leitmotif "flavours should enrich without ever cancelling themselves out"