About
Olivier Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. At a very young age, Olivier was instilled with a respect and enthusiasm for cooking. His grandmother’s garden was his market and he began creating family meals from the quality and freshness found there. In 1989, Olivier departed to begin a career with Club Mediterranee, and the journey brought with it its own gastronomic tutelage.
His gourmet dining experience in the United States began at the historic Desert Inn Hotel, 1996 in Las Vegas. In April of 1999, Olivier was asked to be a part of the development team for the Paris Las Vegas Hotel and Casino. 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.
In September of 2002, he was honored with the Key to the City by Mayor Oscar Goodman for his contributions and promotion of Las Vegas.
Since 2005 Chef Olivier has led the team for the Venetian Palazzo Hotel Resort. He has been featured on "Behind the Bash" and "The World's Busiest Hotel" In 2009, Olivier was inducted into the prestigious organization of Maîtres Cuisiniers de France | MCF. and honored as a member of the Académie Culinaire de France | ACF in 2013. He takes pride in being a member of the Ment’or Foundation and served as a judge for the Bocuse d’Or U.S. competition held at the Venetian Hotel in 2015.
Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. Currently Vice President of Culinary Operations at the Venetian Palazzo Hotels, Olivier is thrilled to be working with the finest chefs in their respective restaurants as well as one of the industry leaders in hotel/casino operations in the 7200- room hotel, four-star Mobile resort.
Success at the Venetian Resort has been, to this point, a highlight in his career.
