Chef Olivier Gaupin, MCF, ACF
A native of Orléans, France, Chef Olivier Gaupin is a graduate of the CFA Charles Péguy with an apprenticeship program from 1986 until 1989. Chef Gaupin has built an international culinary career spanning more than three decades across Europe and the United States. Inspired by a family heritage of chefs, he developed a passion for fine cuisine and wine at an early age and has dedicated his career to culinary excellence, innovation, and hospitality leadership.
In 2013, Chef Gaupin was inducted into the prestigious Maîtres Cuisiniers de France (Master Chefs of France), joining an elite group of approximately 300 chefs worldwide to hold the distinguished title. In 2024, he was also inducted into the Académie Culinaire de France (ACF). During his tenure with The Ritz-Carlton in 1998, he and his team were recognized with the coveted Five Diamond Award and were featured in numerous culinary and hospitality publications throughout the United States.
Chef Gaupin’s international experience includes serving at some of Europe’s most renowned culinary institutions, including Hotel Negresco in Nice, France; serving as personal chef to the French Minister of Defense in Paris; working at Hotel Stuva Colani in St. Moritz, Switzerland; serving as a private chef aboard luxury yachts in Antibes, France; and serving as a private chef for high-profile clientele in St. Tropez, France.
In the United States, Chef Gaupin has led culinary operations at several distinguished restaurants, hotels, and luxury resorts, including Provence Restaurant under the leadership of renowned French chef Yannick Cam, The Pfister Hotel, The Ritz-Carlton Atlanta, and The Ritz-Carlton St. Louis. He also held leadership positions at WaterSound Beach Resort and WaterColor Inn & Resort along Florida’s Gulf Coast. In 2006, Chef Gaupin joined the acclaimed Alys Beach Resort, where he served as Director of Culinary and Food & Beverage, helping establish the destination as one of the region’s premier luxury resorts.
In 2010, Chef Gaupin joined Loews Hotels & Co., where he spent more than nine years leading culinary operations at Loews Atlanta Hotel before being appointed Corporate Chef from 2017 to 2019. In this role, he helped shape culinary strategy, menu innovation, and brand standards across the company’s growing portfolio of hotels and resorts.
In 2019, Chef Gaupin joined Benchmark Global Hospitality as Director of Culinary Operations. In 2022, he transitioned to Beemok Hospitality Collection, where he led the culinary team at The Charleston Place and played a key role in the development of The Cooper Hotel in Charleston, South Carolina.
Recognized for his strategic vision and operational expertise, Chef Gaupin later returned to Loews Hotels & Co. as Corporate Executive Chef, based at the company’s New York headquarters. In this role, he leads the culinary strategy and innovation for the brand, overseeing food and beverage standards, menu development, sourcing initiatives, and culinary excellence across the portfolio.
Today, Chef Gaupin is recognized as one of the leading culinary professionals in the luxury hospitality industry, known for his expertise in culinary innovation, large-scale operations, sustainable sourcing, menu development, and creating exceptional guest experiences across premier hotels, resorts, and destinations
