Chef Kamel Guechida is originally from Périgueux, situated in the southwest of France, where he was introduced to the pleasures of food at a young age by his uncle who was a chef himself. From stirring sauces to rolling pastry dough, Chef Guechida's time with his uncle taught him the organisation, discipline and patience he would need as a foundation for his gastronomic future.
Chef Guechida later came into contact with 3 Michelin-starred Chef Frédy Girardet and started working in the latter’s self-named restaurant in Crissier, not too far from Lausanne. "Working with Chef Girardet was one of the formative experiences in my career," Chef Guechida later reflected on that period. "I was taught a great deal about consistency and quality."
In 2005, Chef Guechida decided to travel overseas to join Chef Joël Robuchon in Las Vegas. He has been working as Corporate Executive Pastry Chef for Wolfgang Puck Fine Dining Group since May 2013.