Olivier Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. At a very young age, Olivier was instilled with the respect and enthusiasm for the cuisine and culture of his country. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. His burgeoning interest in cooking soon became part of the passion that would lead him down his chosen path in the culinary arts.
It was this pursuit that led Olivier to cooking school in Arcachon, France, a seaside village known for its fresh fish and seasonal specialties. His studies offered him not only the skills to perfect his craft, but the inspiration to venture out in the summers and expand his culinary education with some of France’s finest regional chefs. After graduating with honors in 1985, his native France became his training ground. He worked each season in a different region of the country to gain invaluable lessons from the mentors who guided him. His work ethic did not go unnoticed. A colleague was the first to bring to Olivier’s attention the window of opportunity that would take him half way around the world.
In 1989, Olivier departed for Tunisia to begin a career with Club Mediterranee, a worldwide resort company. The deserts of Hammamet proved only to be a stepping stone for furthering his development as a chef. His travels with Club Med took him on culinary tours of Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland, and the United States. Each country brought with it its own gastronomic tutelage, and Olivier was becoming not only well versed in the kitchen but in the field of management as well. Club Med afforded him the opportunity to work with many different cultures and personalities. Managing in diverse circumstances taught him invaluable lessons for the future. Olivier’s journey took a turn while working as Executive Chef for the Club Med resort in Copper Mountain, Colorado. A chance encounter with a former colleague opened yet another door. A certain city in Nevada was about to embark on its own culinary adventure and Olivier wanted to be a part of it. In May of 1995, Olivier and his wife of two years moved to Las Vegas.
Las Vegas was indeed turning the page on its own culinary story. Olivier quickly became part of escalating food scene in town. Once again, the desert rose to greet him. He became the Chef de Cuisine at Portofino, a gourmet dining experience at the historic Desert Inn Hotel in 1996. His tenure at the acclaimed restaurant was to lead him to one of the biggest challenges yet in his career.
In April of 1999, Olivier was asked to be a part of the development team for the Paris Las Vegas Hotel and Casino. Due in part to his planning and foresight, the hotel enjoyed a prosperous and celebrated opening in the fall of that same year. As Executive Chef, Olivier was responsible for all culinary aspects of the hotel, including 7 restaurants, 6 food outlets and 200,000 square feet of premium banquet space. His work was not only challenging but also stimulating. Stepping out from behind the “line” afforded Olivier the opportunity to grow as a food and beverage leader as well as develop further his management capabilities. In February of 2005, Olivier’s talents were again tested when he was asked to take over the culinary operations at Bally’s Hotel and Casino, the sister hotel to Paris. This shift meant the supervision of over 750 employees, additional restaurants, and banquet facilities.
Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. The enthusiasm he demonstrates for his profession in all its facets is infectious. For this reason, Olivier was handpicked to lead a new team and began work for the Venetian Palazzo Resort, Hotel and Casino in the fall of 2005.
The Venetian Palazzo is a 7200 room hotel and a four star Mobile resort. Olivier is thrilled to be working with some of the finest chefs in their respective restaurants as well as one of the industry leaders in hotel/casino operations. Olivier has the pleasure of following Las Vegas during its journey to becoming one of the greatest food cities in the world.