Chief Executive Officer
LIfe isn't about waiting for the storm to pass... It's about learning to dance in the rain.- Vivian Greene
Olivier is curious by nature. His natural curiosity leads always to a creative place that is the spark for many great endeavors. The diversity of interests that he calls upon when involved in a project, as in life, forms the foundation for his adaptability and thinking out of the box.
Toss enough spaghetti and some will stick to the wall. Yet when that spaghetti sticks, Olivier steers the discussion immediately toward making a great business case. Preserving the craftsmanship of yesterday while interpreting it into a viable, modern business model. Its not about taking a layer off the cake or a duck leg out of the cassoulet, but balancing expense management while adding value to the experience which always finds its way to top line growth.
THERE ARE NOT MANY BOUNDARIES THAT CANT BE EXPLORED
“And why should there be?” asks Olivier. Push the boundaries, mix things up, add layers, watch it grow. Create relevance for each client and situation. Don’t be afraid to take some risks and break some eggs in the process. The result is often a better omelet
WHAT’S IMPORTANT TO OLIVIER
Craftsmanship, Personal relationships, Cuisine, le Vin, Art, Music, Design and Culture Driving Revenue, Pushing people to explore their best, Perseverance, Making a new mousetrap, not just building a better one.
France: • Culinary School in South of France • Hotel & Management School in South of France • Bistro des Halles: classic French bistro • L’Auberge du Vieux Puits: sommelier for a 3 stars Michelin • Dakota Diner’s: opened my first restaurant modern bistro & wine bar USA: • Destinee Restaurant NYC • Jean Louis Restaurant Greenwich CT • Union Pacific NYC
• Cello Restaurant NYC • Aqua Restaurant Dana Point CA • Le Bernardin NYC • Aquavit Restaurant Group NYC • Encore Casino LV
• Cosmopolitan of Las Vegas • Sugar Factory LV • 34th Floor Hospitality