Medal of Honor from the Association des Maîtres Cuisiniers de France. This medal  - which is considered the highest recognition from the Maîtres Cuisiniers de France - is awarded to culinary professionals who demonstrate dedication to hospitality and the culinary industry.

Chef Olivier was nominated for the “Chair of the Académie Culinaire de France Delegation US & Canada”.

Chef Olivier joined the Ment’or Foundation as a member of the Culinary Council. The Culinary council is a network of prestigious industry leaders who provide their culinary expertise and knowledge to the foundation and its members.

Guest Chef at the Hotel Del Coronado 130 Year Celebration in San Diego, California.

Together, with MCF chefs from around the world, Chef Olivier contributed his recipes to the Maîtres Cuisiniers de France Cookbook.

Chef OIivier participated in the Vila Vita Parc Food & Wine Festival in Portugal among 40 chefs representing over 35 Michelin stars.

Chef Olivier Dubreuil served as a judge for the Bocuse D’Or U.S. Selection Competition held at the Venetian Hotel.

Chef Olivier and the Venetian Hotel were featured in “The World’s Busiest Hotel” television series seen worldwide.

Chef Olivier continues to encourage the advancement of French cuisine and is honored as a member of the Académie Culinaire de France | ACF.

Named Culinarian of the Year by the Nevada Restaurant Association.

Chef Olivier was inducted into the prestigious organization of the Maîtres Cuisiniers de France | MCF.

Participated in the James Beard Foundation “Taste America” event in Las Vegas, Nevada.

Honored with the Key to the City in 2002 by Mayor Oscar Goodman for his contributions and promotion of Las Vegas.