Maitre Cuisinier de France
My professional journey has been guided by my passion for culinary and the ability to create custom experiences with each project and collaboration. My career is an ongoing learning experience that is constantly evolving with my curiosity for what’s ahead of the curve. My past projects capture my dedication to functionality while keeping my work practical, but without stifling creativity.
Please review my portfolio and feel free to reach out to discuss how we can collaborate on your project.
A native of Orleans, France, a graduate of France’s CFA Charles Peguy School, Chef Olivier Gaupin developed a passion for fine food and wine at an early age. Gaupin followed his family’s heritage of fine chefs to pursue a career in the culinary field and has been sharing his talents throughout Europe and across the U.S. for more than 25 years. In 2013, Gaupin was inducted into the Maîtres Cuisinier de France (Master Chef of France); one of only four chefs in the State of Texas to carry the distinguished title. In addition, he has received the Five Diamond Award from AAA, and has been noted in several publications throughout the U.S.
Chef Gaupin’s international career highlights include serving as Chef de Partie of the Michelin rated Hotel Negresco in Nice, France, serving as personal Chef for the Defense Minister in Paris, serving as Chef de Partie at the famed Hotel Stuva Colani in St. Moritz, Switzerland; in addition to, serving as a Private Chef for high profile yacht owners.
In the U.S. Chef Gaupin has led kitchens in some of the country’s most distinguished restaurants and hotels including Provence Restaurant under the leadership of Yannick Cam, the Pfister Hotel, The Ritz Carlton Hotel in Atlanta and St. Louis; in addition to, Water Sound Beach and Resort, Watercolor Inn and Resort, and Alys Beach Resort in Seagrove Beach, FL.
Chef Gaupin spent 9 years with Loews Hotels & Company, and was the brand Corporate Chef prior to joining Benchmark Global Hospitality in 2019 as Director of Culinary Operations.
Reception ham bar Presentation
Available to you soon.
Cured Ham | Prosciutto Style
Squid ink | sea urchin cream
MCF 2012 . Charleston SC
Cured and lightly smoked salmon, Heirloom tomato and lemon creme fraiche