Member of the month: Guillaume Glipa
11.09.26
Guillaume Glipa's Republic of Poetic Disorder
Guillaume Glipa first stumbled into hospitality "by chance" — which is a bit like that time committee member Aldrich T Rockefeller Jr "by chance" bought a new €8 million roof for the pool complex and discovered "by chance" that it was a hugely efficient tax write-off and that "by chance" it also gained him French Citizenship and an exciting new girlfriend. One does not question such gifts from the heavens, but accepts them as part of some grander cosmic plan. Guillaume's first job in the trade was making chocolate heart cookies at a bakery in New York, and in many ways he's been involved in the business of hearts ever since — winning them, fluttering them, but mostly feeding them. (Can you feed a heart? Well, have you tried The 22's canard a l'orange? Exactly.)
Guillaume has been a major maestro to hospitality for decades. He opened Lucien in New York, was a key player in the roaring success of Chiltern Firehouse, and later founded the excellent Louie in Covent Garden. Among many other projects (is it true he has just patented the perfect shade of navy blue, and is campaigning to get water-skiing recognised as an Olympic sport?) he now helps to oversee things down at London's beloved Twenty Two, which is also how many novels he reads in a week. Here, just before the hotel opens its handsome new Café 22 on Tuesday the 15th September, Guillaume discusses poetic disorder, Serge Gainsbourg, and melon sorbet.
Who are you?
I'm Guillaume Glipa, a restaurateur, born in France, raised in Africa and Tahiti. I started a career in hospitality in NYC by chance…
What do you do for a living?
I'm the Owner's Representative for Food & Beverage for The Reuben Brothers Capital. The family owns an amazing collection of luxury hotels in the UK, US and Italy. I have a special affinity with The Twenty Two in London and NYC (more to come).
How long have you been a member of The club?
I'm a founding member! (When was it created again?)
What was your first job in hospitality?
Making chocolate heart cookies in Duane Bakery in TriBeCa in the mid 90's. I only lasted a few days — the imposture was unveiled by day three. Soon afterwards I met Lucien Bahaj and opened Lucien restaurant with him, an institution.
What is the most important thing you've learned in your career so far?
Anything you do, do it with passion and soul, and find a mentor. I got lucky to get two: Lucien Bahaj and Andre Balazs. I opened Chiltern Firehouse with him.
How is your hair so good?
Privilege of ageing!
Who is the most interesting person you know?
His shirts don't wrinkle; if he had patted you on the back you would have listed it on your CV; he tips 100%. If opportunity knocks on his door and he is not home, opportunity waits. He's won a lifetime achievement award twice. He is the most interesting man in the world. You probably know him.
What is the secret of being a good host?
Controlled chaos rather than clinical perfection. Spaces feature a poetic disorder. A good host gathers kindred spirits who understand the magic of the moment.
What makes The 22 special?
It's like a good pair of jeans: effortless ease, nonchalance, a breezy attitude and elegance.
What must one order when one visits The 22?
Canard a l'orange with a glass of young vintage Chateau d'Yquem, and warm madeleines that stimulate nostalgia.
Are there any secrets about the place that most people don't know?
Yes, we have a beautiful boutique hotel and a private members club, and other secrets that I can't talk about or there won't be anymore left
Where do you ski?
On melted ice. I prefer to water ski. I don't like cold weather.
What's the most underrated city in the world?
Marseille. It's a bit like Peckham meets Red Hook meets Aix en Provence.
How would you describe your playing style (tennis/ baby grand piano)?
Medium rare to rare…
How do you take your steak?
With a sharp knife: an Opinel, for example.
What is your signature drink?
The Despair cocktail of Jean Cocteau: 'Fill half of the shaker with ice and Eau de Cologne, put two drops of Ricqles mint alcohol, a finger of shampoo, shake and serve foamy with a straw in a toothbrush tumbler.'
What is the best restaurant on the planet?
Cafe 22 of course: a chic and glamorous Parisian cafe in Mayfair. It opens on Tuesday 15th September. And Tuba Club in Marseille.
Do you have a favourite pair of shoes?
Loafers from Arthur Sleep. They fit like a pair of gloves.
Do you have a favourite sorbet?
Melon sorbet, with Melon from Cavaillon in Provence.
What are you doing tomorrow?
I will spend the day with Margaux and Camille, my two beautiful daughters. We might go to watch a classic film at The BFI or at Prince Charles cinema in Soho and have a steak frites at Blanchette.
What is your personal motto?
'I know my limits, that's why I'm beyond' — Serge Gainsbourg