Olivier Geyer
Culinary Executive Chef & Sales, Europe
Education:
CFA Chambre de Commerce Angers – France, University of West London – UK
Certifications:
CAP de Cuisine – CFA Angers, CAP Pâtissier, Professional Baccalauréat Chef, Culinary Degree in International Culinary Arts, Palmes Culinaire ACF Escoffier,
Past Experience:
Relais et Châteaux & Michelin star Restaurants, Military service for the brigade of the French PM, Executive chef for McLaren Racing Absolute Taste, Private chef for the Chairman of Adecco, Head chef for BNP Paribas Bank, Barclays Bank Headquarters & Herbert Smith Law firm, Head of Food for airline manufacturing and retail. Worked for Chef Raymond Blanc OBE & Chef Albert Roux OBE
Home Country:
Angers, France
Favorite Cuisine:
Asian, South American, and French—but I like to taste all the foods in the world.
Kitchen Advice:
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.
What’s Your Favorite City For Eating?
London & Paris
What’s Always In Your Refrigerator?
Kewpie, French Butter, hot sauces, and pickling liquor
What’s Your Favorite White Wine? Favorite Red?
Picpoul de Pinay & Cornas
What Would Be Your Last Meal?
Langoustines with fresh mayonnaise, Coq au Vin, and a beautiful tart like a pear & almond
Do You Have A Guilty Food Pleasure?
Rillette & fresh bread
Do You Have a Secret Ingredient In Your Cooking?
Always add some acidity in your sauces at the end to “freshen up” it can be lemon juice, vinegars etc…..
What’s Your Dream Vacation?
Family/Friends, drinks, food, and fishing
Education:
CFA Chambre de Commerce Angers – France, University of West London – UK
Certifications:
CAP de Cuisine – CFA Angers, CAP Pâtissier, Professional Baccalauréat Chef, Culinary Degree in International Culinary Arts, Palmes Culinaire ACF Escoffier,
Past Experience:
Relais et Châteaux & Michelin star Restaurants, Military service for the brigade of the French PM, Executive chef for McLaren Racing Absolute Taste, Private chef for the Chairman of Adecco, Head chef for BNP Paribas Bank, Barclays Bank Headquarters & Herbert Smith Law firm, Head of Food for airline manufacturing and retail. Worked for Chef Raymond Blanc OBE & Chef Albert Roux OBE
Home Country:
Angers, France
Favorite Cuisine:
Asian, South American, and French—but I like to taste all the foods in the world.
Kitchen Advice:
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.
What’s Your Favorite City For Eating?
London & Paris
What’s Always In Your Refrigerator?
Kewpie, French Butter, hot sauces, and pickling liquor
What’s Your Favorite White Wine? Favorite Red?
Picpoul de Pinay & Cornas
What Would Be Your Last Meal?
Langoustines with fresh mayonnaise, Coq au Vin, and a beautiful tart like a pear & almond
Do You Have A Guilty Food Pleasure?
Rillette & fresh bread
Do You Have a Secret Ingredient In Your Cooking?
Always add some acidity in your sauces at the end to “freshen up” it can be lemon juice, vinegars etc…..
What’s Your Dream Vacation?
Family/Friends, drinks, food, and fishing