"From Fine Dining to Fast Casual to reach more people with great food at affordable prices"
Head Chef Guillem Francis, developed his love for food and cooking early in life. At the age of thirteen he was already working at a family friend's African-Caribbean restaurant, in his hometown Sheffield, England.
After a number of years working in various cuisines, he steered to fine dining working at Restaurant Bloesem and with Chef Cassidy Hallman at the Pulitzer Hotel.
He cooks local, seasonal food with big flavors. He has a strong focus on a plant-centric cuisine exploring a wide range of techniques from fermentation to open fire cooking. He takes his inspiration from his wealth of knowledge gained from all the kitchens he has cooked in over the last 20 years, blending style and flavor.
Chef Guillem joined SOIL to help us create this movement and prove we can have bold, unique flavors in a more sustainable, healthier and plant-centric culinary style. Inspired globally but sourced locally.