Meet Olivier Rousselle, Executive Chef at Luxe Hotels
World-class chef Olivier Rousselle, whose culinary experience spans over three continents, has created exquisite menus that showcase seasonal California fare with a French twist as the Executive Chef at On Sunset Restaurant.
Luxe Hotels Executive Chef Olivier Rousselle, originally from Paris, has family ties that are rooted in the Bordeaux region. His formal culinary studies began at the age of 16 in Paris with an externship in Gascony under the tutorship of famed chefs Bernard Ramouneda and Andre Daguin. Upon graduation, he was immersed in the fast paced environment of a traditional French Brasserie in Paris, where he learned to love the art of travel.
London was to become his next culinary adventure, where he worked alongside chefs Keith Podmore and Keith Stanley, both from the prestigious Academy of Culinary Arts. While working with Podmore, Chef Rousselle sharpened his skills in some of the most prestigious gentleman’s clubs in London, where he often cooked for Prince Charles, the Queen Mother and other members of the Royal Family. Another continent was tugging at his chef’s coat, and soon Rousselle moved to South Africa’s wine country, where he helped transform “La Couronne” Hotel and Winery into world class dining destination along with award-winning chef, Peter Goffe-Wood.
After that successful experience, Rousselle decided to move to California to explore the phenomenon of ‘farm fresh’ cuisine and experience the unique culinary scene in the U.S. Prior to joining On Sunset Restaurant, Rousselle was the executive chef at Michael’s in Santa Monica for four years.
Rousselle resides in Los Angeles with his wife and son.
Watch an interview
with Chef Olivier Rousselle and hear about his inspirations and experiences, including cooking for The Queen Mother.