One thing's for sure - he's not as scary as he may look! 

​

Olivier came to England in 1998 with the intention of staying for 2 years to practise his English, but the Marseille-born chef met his wife Melenie in Somerset and has never left!

After graduating from the Marseille Catering School , and having received training from the Michelin starred La Bonne Etape , Chateau Arnoux and Les Roches in Le Lavandou, Olivier then perfected his craft under chef and mentor Andrew Dixon in 2001 (3 AA Rosettes) at Porlock Weir . He then moved on to become Head Chef at Woods in Dulverton in 2006. It was here he received 2 AA Rosettes and the award of Somerset Dining Pub of the Year 2008, 2010 and 2011.

Olivier joined Clavelshay Barn Restaurant as Head Chef in May 2015, where under Olivier’s leadership, and partnership with Sue, Clavelshay Barn went on to receive numerous awards.

Olivier then moved to the award winning The Swan at Bampton as Head Chef in May 2018 and continued to produce food with flavour and flair, before moving onto join Mark Dodson at the Michelin-Starred Mason Arms in July 2020 where he is currently Head Chef. 
 

We have loved working with Olivier and his Sous Chef, Billy Oglivy. We very much look forward to bringing the team back for
round two at the end of May!