Originally from Sydney, Chef Hanz Gueco‘s artistic sensibility shines through his visionary dishes and plating. After the apprenticeship at Marque restaurant, he staged at Manresa in California, followed by Ruygin in Tokyo and Frantzen in Stockholm. Next came the Pastry Chef position at Andre in Singapore. Hanz is now currently living in Paris and the executive chef of Verjus and Ellsworth in the 1st arrondissement. His primary focus is seasonal locally produced ingredients and he counts Alain Passard and Alain Ducasse as his greatest inspirations and mentors.