Born and raised in Vendee, France, Olivier found his passion and inspiration for cooking with his grandmother. Before joining L’Atelier de Joël Robuchon Bangkok, Olivier Limousin began his cooking career at Le Bellecour ( Paris) a 1* Michelin restaurant. Three years later, he moved to Amphycles ( Paris), a 2** Michelin restaurant, where he started as a commis and was promoted to sous chef de cuisine within 5 years. Later on, he moved to Le Taillevent ( Paris, 3*** Michelin). He was invited to join Mr. Robuchon and open La Table de Joël Robuchon in Paris in 2003, where he obtained 2 Michelin stars. While at L’Atelier de Joël Robuchon in London, he was awarded 2 Michelin stars. After 8 years of successful management in London, he opened L’Atelier de Joel Robuchon – Bangkok, and gained 1* Michelin for the restaurant in 2017.
L’Atelier de Joël Robuchon is a unique dining approach where chefs experiment, create and work on new ideas in front of customers who are seated around a high bar facing the open kitchen. Chef Robuchon’s intention is to create a high level of interaction between chefs and diners, encouraging the chefs to better their craft. This presentation immerses guests in a dining experience where guests are part of the action. Likewise, the service demonstrates an attentive sense of care and warmth to make this French fine dining experience a relaxed experience.