Guillaume Brahimi was born in Paris, France on 11 August, 1967 and became an Australian citizen in 1994.

Guillaume’s passion for cooking began at an early age. Following a two year apprenticeship at Aux Charpentiers, he accepted a position as Commis at the three-star Michelin restaurant, La Tour D'argent, progressing during his three and a half years to Chef de Partie.

In 1986, Guillaume received an exciting invitation to join the kitchen of Joel Robuchon at the well known Three-Star Michelin restaurant, Jamin in Paris.  During his four years with Robuchon, he progressed from Chef de Partie to Sous Chef and was ready to accept his next challenge – a move to the other side of the world, Australia.

After investigating the restaurant market in Australia, Guillaume opened a small restaurant in Sydney called Pond. Within only six months of opening, Pond earned a record breaking Two Chef Hats and a 16/20 rating

After his meteoric success with Pond, he was approached by the owner of the prestigious Sydney restaurant, Bilsons at Circular Quay. At that time Bilsons, (later renamed Quay) had no Chef Hats and a rating of 11/20.  He enthusiastically accepted this challenge and between 1995 and 1996, he had achieved Two Chef Hats and a rating of 16/20. By 1998 Guillaume had achieved the highest accolade of Three Chef Hats, being only one of four restaurants to achieve this tribute. He had also lifted the restaurant's rating to 17/20 and was awarded the title of "Best French Restaurant".

In late 2001, he was awarded the prestigious and much sought after contract to take over the flagship restaurant at the Sydney Opera House, Bennelong. Guillaume worked with leading Australian architect, Dale Jones-Evans to refurbish this spectacular venue and opened the restaurant in November 2001 as Guillaume at Bennelong.