Chef Olivier Limousin 
 

 Born and raised in Vendée, France, Olivier found his passion and inspiration about cooking with his grandmother with who he spend many hours her home kitchen. She was very dedicated to give pleasure with her food to the all family. That’s how the passion for cooking of Olivier started.
 
Before joining L’Atelier de Joël Robuchon Bangkok in 2015, the award-winning chef, Olivier Limousin, started out his cooking career at Le Bellecour ( Paris) 1 MICHELIN Star, MICHELIN Guide France 1991, as a commis at the age of 18. Three years later, he moved to Amphyclès ( Paris) 2 MICHELIN Stars, MICHELIN Guide France 1994,where he started as a commis and was promoted to sous chef de cuisine within 5 years.
 
Later on, he moved to Le Taillevent ( Paris) 3 MICHELIN Stars, MICHELIN Guide France 1998 for 2 years, before moving back to Le Bellecour as a head chef, and maintained 1 MICHELIN Star for Le Bellecour in the MICHELIN Guide France 2000. After working there for another 3 years, he was invited to join Mr. Robuchon and opened La Table de Joël Robuchon in Paris in 2004, where he obtained 2 MICHELIN Stars for the restaurant in the MICHELIN Guide France 2006. After 2 years of success, he moved to London, to open L’Atelier de Joël Robuchon – London, and was awarded 2 MICHELIN Stars, MICHELIN Guide Great Britain & Ireland 2009. After 8 years of his successful management in London, he preceded to Bangkok, to open L’Atelier de Joël Robuchon – Bangkok, and gained 1 MICHELIN Star for the restaurant in the inaugural edition of the MICHELIN Guide Bangkok 2017.
After the closing of L’Atelier Bangkok in April 2019, Olivier decided to establish his own company “L’Executif Chef” A new and exclusive private dining concept for clients both in Thailand and abroad.
 
Olivier is a very dedicated chef and has been involved in several TV cooking programs, such as ‘Bon Appetit Bien Sur’, ‘Cartes Postales Gourmandes’ as well as ‘Master Chef UK and Thailand’.This philanthropic chef, Olivier, never stops reminding his fellow coworkers that “The core of successful business, is to OFFER PLEASURE to all the guests”.