Our Team


Our Team

At ROUCOU, our team is united by a shared passion for redefining the dining experience. Bringing together expertise from the worlds of fine dining, artisanal cheese, innovative mixology, and premium hospitality, we strive to create moments that are as memorable as they are distinctive.

Jeremy Evrard

Founder & The Fromager

 Growing up in Le Mans in the Loire Valley, Jeremy Evrard was surrounded by lush pastures and the rich traditions of French cheesemaking. His lifelong passion was ignited at age 22 during visits to a neighbouring dairy farm in Burgundy, where he met the renowned cheesemaker Bernard Antony. Under Bernard’s mentorship, Jeremy learned the craft of traditional cheesemaking and the delicate process of natural maturation.
Jeremy’s illustrious career in luxury hospitality took him from Paris to the Four Seasons Hotel George V, and eventually to Hong Kong in 2005. Over nearly a decade as the General Manager at the three-Michelin-starred Caprice in the Four Seasons Hong Kong, he pioneered the city’s appreciation for fine French cheeses, masterminding a cheese cellar that became a destination in its own right. After expanding his expertise in Japan at the Ritz-Carlton Kyoto and Tokyo, Jeremy returned to Hong Kong to launch ROUCOU—a visionary concept that blends his French roots, Japanese culinary experiences, and deep love for artisanal cheese.

Stephane Guillas

Chef de Cuisine & The Butcher’s Prodigy

Chef Stephane Guillas brings a wealth of culinary expertise and a refined touch to the kitchen at ROUCOU. Collaborating closely with Jeremy Evrard, Stephane is instrumental in bringing the innovative French-Japanese cheese omakase concept to life.
With a deep respect for premium seasonal ingredients, Stephane employs masterful Japanese and French culinary techniques to elevate artisanal, unpasteurised cheeses. His approach focuses on minimal seasoning—relying on the natural, complex flavours of the cheese itself—to create unexpected and imaginative pairings. From delicate sea bream sashimi with a ponzu goat cheese emulsion to the bold Camembert toro sushi, Chef Stephane’s creations showcase the versatility and artistry of raw milk in ways never before seen in Hong Kong.

Bryson Rivera

Head Bartender & The Liquid Artist

Bryson Rivera is the creative mastermind behind ROUCOU’s innovative beverage programme. Formerly of acclaimed venues such as Social Den and Bar Q88, Bryson brings his extensive mixology experience to craft drinks that are thoughtfully designed to complement, rather than overpower, the nuanced flavours of artisanal cheese.
As the creator of ROUCOU’s signature “Cheesetails,” Bryson seamlessly integrates cheese into the art of cocktail making. His playful yet sophisticated creations include the crowd-favourite Guava-Comté Sour—featuring gin, salted pink guava, and a generous aged Comté foam—and bespoke Negronis patiently aged in personalised clay pots. Whether mixing elegant sake-based drinks or bold flavour combinations, Bryson ensures that every sip enhances the ROUCOU dining experience.

Gian Carlo Ng

General Manager & The Accidental Cheese Snob

Gian Carlo Ng oversees the seamless operation and exceptional hospitality at ROUCOU. With a robust background in premium food and beverage management, including experience at Michelin-starred restaurants and Asia’s Top 50 Bars, Gian Carlo brings a wealth of industry knowledge to the team.
Previously holding key roles such as Bar Manager at Royal Caviar Club, Gian Carlo is dedicated to delivering a flawless guest experience. He works closely with the culinary and bar teams to ensure that the intimate, relaxed, yet highly refined atmosphere of ROUCOU is maintained across all three dining formats—from the casual Cheese Bar to the exclusive Omakase counter. His leadership ensures that every guest leaves with a newfound appreciation for cheese and a lasting memory of their visit.

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Contact Us

  • Tel. (852) 9603 6591

Address

  • G/F, 28 Aberdeen Street Central, Hong Kong