Originally from the Dordogne region of France, Olivier Senoussaoui’s gastronomic career started at the age of 15 at the local culinary school in Perigueux, where he learned that seasonal, local produce was an integral part of cooking.
Prior to coming to the United States, Senoussaoui worked with top chefs and Michelin-starred restaurants, including Chef Jean Vessat and restaurant La Bastide in London. In 1999, he joined the Loews Hotels and Resorts family, working at hotels in Orlando and Annapolis before coming to Boston in February 2013 to take the role of Executive Chef at Loews Boston Hotel.
A hands-on chef who brings a sense of urgency to the kitchen, Senoussaoui insists on cooking on the line and loves to create fresh, bold-flavored marinades for just about everything. Although he’s new to New England, he has forged relationships with local and regional food purveyors throughout the area to help create a menu that centers on dishes with locally-grown and handcrafted ingredients.