Olivier Guénot

Originally from Valence, Olivier Guénot trained at the Vatel Institute. In June 2000, he wrote to Alain Ducasse to express his desire to work for him. He joins the Maison Ducasse Paris as a trainee sommelier and restaurant development. Very quickly, he climbed up the ladder, became passionate about the tableware and trained in the Ducasse taste. Little by little, he became the expert of the house, took the position of head of tableware and is now in charge of all the menus of the house's restaurants. Created in 1998 by Chef Alain Ducasse, the Maison Ducasse Paris explores the dimensions of taste through restaurants, charming hotels and manufactured products, but also by training, advising and publishing books for all cooking enthusiasts. Each place has its own history, and Ducasse Paris is constantly promoting the French or local artisans it works with around the world.