Updated September 2017.  Olivier Dubreuil is currently the Executive Chef at The Venetian & The Palazzo Hotel-Resort Casino. 

Olivier Dubreuil

Olivier Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. At a very young age, Olivier was instilled with the respect and enthusiasm for the cuisine and culture of his country. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. His burgeoning interest in cooking soon became part of the passion that would lead him down his chosen path in the culinary arts.

It was this pursuit that led Olivier to cooking school in Arcachon, France, a seaside village known for its fresh fish and seasonal specialties. His studies offered him not only the skills to perfect his craft, but the inspiration to venture out in the summers and expand his culinary education with some of France’s finest regional chefs. After graduating with honors in 1985, his native France became his training ground. He worked each season in a different region of the country to gain invaluable lessons from the mentors who guided him. His work ethic did not go unnoticed. A colleague was the first to bring to Olivier’s attention the window of opportunity that would take him half way around the world.

In 1989, Olivier departed for Tunisia to begin a career with Club Mediterranee, a worldwide resort company. The deserts of Hammamet proved only to be a stepping stone for furthering his development as a chef. His travels with Club Med took him on culinary tours of Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland, and the United States. Each country brought with it its own gastronomic tutelage, and Olivier was becoming not only well versed in the kitchen but in the field of management as well. Club Med afforded him the opportunity to work with many different cultures and personalities. Managing in diverse circumstances taught him invaluable lessons for the future. Olivier’s journey took a turn while working as Executive Chef for the Club Med resort in Copper Mountain, Colorado. A chance encounter with a former colleague opened yet another door. A certain city in Nevada was about to embark on its own culinary adventure and Olivier wanted to be a part of it. In May of 1995, Olivier and his wife of two years moved to Las Vegas.

Las Vegas was indeed turning the page on its own culinary story. Olivier quickly became part of escalating food scene in town. Once again, the desert rose to greet him. He became the Chef de Cuisine at Portofino, a gourmet dining experience at the historic Desert Inn Hotel in 1996. His tenure at the acclaimed restaurant was to lead him to one of the biggest challenges yet in his career.

In April of 1999, Olivier was asked to be a part of the development team for the Paris Las Vegas Hotel and Casino. Due in part to his planning and foresight, the hotel enjoyed a prosperous and celebrated opening in the fall of that same year. As Executive Chef, Olivier was responsible for all culinary aspects of the hotel, including 7 restaurants, 6 food outlets and 200,000 square feet of premium banquet space. His work was not only challenging but also stimulating. Stepping out from behind the “line” afforded Olivier the opportunity to grow as a food and beverage leader as well as develop further his management capabilities. In February of 2005, Olivier’s talents were again tested when he was asked to take over the culinary operations at Bally’s Hotel and Casino, the sister hotel to Paris. This shift meant the supervision of over 750 employees, additional restaurants, and banquet facilities.

Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession in all its facets is infectious. For this reason, Olivier was handpicked to lead a new team and began work for the Venetian and Palazzo Resort, Hotel and Casino in the fall of 2005.

The Venetian and Palazzo Resort is a 7200 room hotel and a five star/five diamond Mobile resort. Olivier is thrilled to be working with the finest chefs in their respective restaurants as well as one of the industry leaders in hotel/casino operations. Olivier has had the pleasure of following Las Vegas during its journey to becoming one of the greatest food cities in the world.

In March of 2009, Olivier became a member of the prestigious organization of Maitres Cuisiniers de France. As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up and coming new chefs worldwide.

The Chefs Connection: What was your first job in food?

Olivier Dubreuil: My first job was a cook in a restaurant “ le Robinson” with a Maîtres Rotisseure in a small town in the outskirts of Bordeaux.

TCC: When you were a kid, what did you want to be when you grew up?

OD: When I was young I wanted to be a chef.  As young as 8 years old, I dreamed about cooking all over the world

TCC: What’s your favorite thing about being a chef?

OD: My favorite thing about being a chef is to share my passion with lots of people; its convivial and brings happiness
TCC: Did you have an “aha” moment when you knew you wanted to be a chef?

OD: My “aha” moment was seeing my grandmother cook in her kitchen.

TCC: Best advice you ever got?

OD: The best advice I received was if you arrive on time you are already late.

TCC: What’s the strangest thing you’ve ever eaten?

OD: The strangest thing I have ever eaten was sun-rotted fish in Tahiti

TCC: Your favorite ingredient?

OD: My favorite ingredient is nutmeg.

TCC: The ingredient that turns you off the most?

OD: The ingredient that turns me off the most is parsley

TCC: What is your favorite tool?

OD: My favorite tool is my paring knife (same one since 1985.)

TCC: What is your favorite thing to do when you’re not cooking?

OD: When I am not cooking, I enjoy spending time at home with family and friends

TCC: What would you like to do before you get too old to do it?

OD: Before I get too old I would like to have a ranch and make goat cheese

TCC: Tell us a deep dark secret (doesn’t have to be food related).

OD: I am an open book.  What you see is what you get

TCC: How do you deal with the stress?

OD: I deal with stress by running in the morning and mentally organizing my day

TCC: Who would you like to meet?

OD: I would like to have met Jacques Cousteau

TCC: Who would you like to cook for?

OD: I would like to cook for Meryl Streep.

TCC: What was the hardest thing for you to learn?

OD: The hardest thing for me to learn is how to deal with people with no common sense.

TCC: Is there some little something you do for your family to make up for the time you’re not with them?

OD: Take them on awesome vacations every summer.

TCC: How did becoming a chef change your life?  Your direction.

OD: I was fortunate enough to travel around the world, doing the things I love, and this gave me a different perspective.

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