Chef
Olivier Bouzerand
- Discipline
- Chef
- Based in
- Edmond, Oklahoma, United States
i. Biography
Executive Chef at Fait Maison in Edmond, Oklahoma, since 2017, Olivier Bouzerand brings to the city a career shaped by French kitchens, international movement, and the disciplined pleasure of cooking from scratch. His path begins in France and continues, by way of Oklahoma, into a restaurant where French technique is made visible in every plate, every finish, every careful layer.
Coming Up
Early in his career, Olivier worked as cook at La Palme d'Or in Cannes, France, cook at Ledoyen in Paris, France, owner and chef at Le Patio in Saint-Jean-de-Luz, France (from 1997), and chef at Le Mesclun in Cannes, France (from 2004). Taken together, those stops sketch a chef whose experience was built city by city, kitchen by kitchen, with the Riviera, the capital, and the Basque coast each leaving their imprint on his sensibility. The arc is not one of sudden arrival but of accumulation: the repetition of service, the sharpening of technique, the steady movement from cook to owner and chef, and finally to a role that would carry his French training to a new setting. Today, Olivier is Executive Chef of Fait Maison (since 2017), where that long apprenticeship finds a home in a made-from-scratch French kitchen in Edmond.
Where They Are Now
Since 2017, Bouzerand has served as Executive Chef at Fait Maison in Edmond, Oklahoma, United States. The restaurant’s specialty is homemade French cooking, and the menu, built from the ground up, gives his work a directness that reads clearly on the plate. There is nothing concealed in the construction: the technique is there, but so is the comfort of familiar French forms, presented with a maker’s restraint and confidence. Two signature works make that approach especially concrete. Savory Macaroons: Zucchini - Parmesan takes the elegant idea of a macaroon and turns it savory, allowing the kitchen to move with a kind of quiet wit while staying rooted in precision. The dish has the clarity of a chef who knows the grammar of French pastry and is willing to rephrase it without losing its structure. The Signature Almond Millefeuille, made with Marcona Almond Praliné, travels in a different register: layered, refined, and anchored in the deep, nutty richness of praliné. If the macaroon suggests a playful pivot, the millefeuille speaks in composed, measured strata, each element working toward a finish that feels deliberate rather than decorative. Together, these dishes show the range of the kitchen’s French reference points, from a savory bite that surprises to a pastry built around almond praliné and architectural calm. That range is part of the larger story of Bouzerand’s career, which begins in France and continues at Fait Maison in Edmond. The continuity matters: the work is not presented as a departure from its origins, but as an extension of them, translated into a setting where homemade French cooking remains the center of gravity.
Signature
Olivier's signature dishes include Savory Macaroons: Zucchini - Parmesan and Signature Almond Millefeuille.
Honors
Olivier's honors include James Beard Award nominee, named the city’s best restaurant by the Michelin Guide, named one of the five best restaurants out of 750 by the Michelin Guide, and named one of the five best restaurants out of 750 by The Daily Meal.
Profile updated July 2026
FAQ
Asked of Olivier
What is Olivier Bouzerand's current role?
As of 2026, Olivier Bouzerand is Executive Chef.
Where did Olivier Bouzerand work before?
Olivier Bouzerand's earlier career included La Palme d'Or, Ledoyen, and Le Patio.
What recognition has Olivier Bouzerand received?
James Beard Award nominee (2025).
