A native of Orleans, France, Olivier Gaupin joined Loews Atlanta Hotel in 2010 as Executive Chef where he oversees Saltwood, the hotel’s small-plate-style restaurant featuring a charcuterie-driven menu and craft cocktails, along with the hotel’s banquet services and catering. Olivier’s reputation is buoyed by 20 years of international cuisine highlighted by his experiences as Chef de Partie of the Michelin-rated Hotel Negresco in Nice, France; Head Chef for the defense minister in Paris; and Chef de Partie at the famed Hotel Stuva Colani in St. Moritz, Switzerland.
In the U.S., Olivier has led the kitchen in some of the country’s most distinguished restaurants and hotels. In 2013, he was inducted into the Maitres Cuisiniers de France (Master Chef of France); one of only four chefs in Georgia to carry the distinguished title. In addition, he has received the Five Diamond Award from AAA, and has been noted in publications including Food Arts, Culinary Trend, St. Louis Magazine and Atlanta Magazine.
Accolades & Publications
- Maîtres Cuisiniers de France (Master Chef of France) inductee (2013)