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Chef Olivier Burgos

Born and raised in Paris, France, Chef Olivier Burgos started in the kitchen of the prestigious 5-Star Hotel “Royal Monceau” next to the les Champs-Élysées at the age of 15.

Olivier started his career working in a 2-Star Michelin restaurant. His experience there gave him a passion for high-end cuisine and the quality products and food that is ingrained in him to this day. As his career developed, he moved from restaurant to restaurant, Michelin Star Chef to Michelin Star Chef, within the Paris culinary scene. This progression was customary in Paris, done with the agreement of the chefs, to allow him to develop under multiple mentors and to inspire him to grow as a young chef to meet the highest standards of traditional French restaurants.
Each transition, from restaurant to restaurant, came with a promotion. By the age of 23, Chef Olivier had work in six different 2-Star Michelin restaurants. He had also opened his first restaurant in Normandie.

At 26, Olivier moved to England to run the kitchen of the prestigious restaurant and wine bar, La Capelle, on Denham Golf Course. The position was for two different restaurants. The first was a fine dining, French cuisine inspired restaurant, that served regular meals at lunch and dinner. The second was a traditional pub food, sometime wine bar inspired menu, which was largely utilized by the golfers or families at the golf course. Both restaurants had the same kitchen and service ran at the same time for both restaurants. Olivier received tickets from both restaurants at the same time, and prepared food to meet each order, even though they were significantly different styles of food and service.

During a vacation from La Capelle, Chef Olivier visited Singapore. Olivier decided that to truly grow as a chef and a person, he needed to travel and experience other cultures. He decided to explore Asia and it’s culinary culture. His decision triggered a culinary travel experience that few have experienced. Chef Olivier set out on his own Eastern pilgrimage, traveling to Hong-Kong, Ubud (Bali), Malay (Malaysia), Singapore, Shanghai, Bangkok (Thailand). He worked in each country as a cook. He learned from the any chefs, people, and food in each country. It was both an adventure and an eye-opening experience.

During this time, Olivier’s Parisian mentor Gerard Besson, recommended him to be the Executive Chef “Loose Box” in Australia. The restaurant was considered to be famous by many in the international culinary world and was owned by Alain Fabregues, a chef MOF. Awarded three “hats” on the Gourmet Traveler for more than a decade, the restaurant had lost two “hats” or designations. In the span of three years, Chef Olivier revitalized the spirit of the team. The restaurant regained the lost two “hats” and received a 2-Star Michelin rating.

After seven years, Chef Olivier left Loose Box Kitchen and opened a fine dining restaurant named Champagne in the city of the Golf Coast, Australia. There, he expressed himself freely with no constraint. He implemented his artisan vision, developed through decades of work in France, Asia, and Australia. Champagne was awarded the best French Restaurant multiple times. Perhaps more rewarding, his restaurant received the designation as the Best European Restaurant, a rare feat for an Australian restaurant. Champagne received the highest mark for food ever given by the famous Sunday Time Food Guide. The restaurant earned a designation of “1-Hat” on the Australian Good Food Guide. He was asked to participate on the Australian TV show My Restaurant Rules, which he declined due to conflicting schedules. He also opened a small coffee-bakery shop, which to this day he prides himself on for producing coffee and pastry for customers on a daily basis at the highest standard for a fair price. A classical French café style, he served fresh tarts, cakes, croissants, quiche, and other breakfast and salad entrees. Causal and fun, the food was served to meet the highest standards, but for everyday people.

At age 40, Olivier sold his restaurant and bakery. He decided to travel the world for a short time with his children. That was the first time that Olivier travelled to the United States. Returning to Australia, Olivier decided to move to America and experience the American way of life. He accepted a position at The Culinary Institute Lenotre in Houston, Texas. He was initially in charge of managing and cooking for the on-site restaurant or bistro. But, the owners, related to a legendary French pastry family known for inspiring the movie Ratatouille, promoted him rapidly to Head Chef and Program Director of the Culinary Arts department. Chef Oliver has recruited a whole new team of instructors and school staff, and enrollment at the school is rapidly increasing. Since Chef Oliver took over the position, Lenotre has been rated the “Best Culinary College” in the United States for three straight years.
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