Chef Olivier Geyer was born into an environment where love and respect for food and healthy produce was part of his daily life. As a child in Angers, France he spent a lot of time in the kitchen with his mother and grandfather, who passed on the values of nature.
Olivier completed a chef apprenticeship at 17 years old and moved to London for his first professional experience at the restaurant ‘La Rive Gauche’.
He completed his one-year compulsory military service as a cook for the Prime Minister of France at the Hôtel Matignon, the Prime Minister’s official residence.
Upon completion of service, he returned to the UK and continued to work for some of the best in the country: Chef Albert Roux (Le Gavroche) and Raymond Blanc, with his consultancy for Le Manoir Des 4 Saison’s, were Olivier had the privilege to serve Her Majesty Queen Elizabeth II. In addition to entering the world of Michelin Starred restaurants and Relais & Chateaux, Olivier won many accolades in the country, such as First prize for the Escoffier competition.
Chef Olivier was then given the opportunity to work as head of food, within the food & retail manufacturing, along with airlines at DSI Foods and Leathams, where he crossed paths with Cuisine Solutions. Olivier then joined Cuisine Solutions as Culinary Executive Chef for Europe, where he gained expertise in sous-vide and the technologies based around it, including the different sectors of the catering world, from QSR, Hotels, and HORECCA. During this time, he challenged himself to participate in one of the most prestigious competitions in the country, the Craft Guild National Chef of the Year. He currently resides in the United States, having moved with Cuisine Solutions, and is expanding his knowledge and understanding of the American market and needs.
Expertise in solving these types of problems:
- Menu Development
- Innovation and Creativity
- Budgeting/Cost Controls supported by detailed Budgeting and food cost analysis
- Overarching assessment ok Kitchen Operations/Management, inclusive of Quality Controls, SOPS, Team Structure
- Training and Development
- Vendor relationships resulting in optimal pricing and quality
- Sous vide expertise & HACCP, and also RCC Rational Certified Chef Ambassador
