Olivier Cloteau

Coming Up

Training at Lycée hôtelier de La Rochelle anchors Olivier Cloteau in a conventional hotel-school path: the kind of grounding that places technique, brigade discipline, and service rhythm before any public-facing role.

Where They Are Now

Kitchen leadership now sits across two addresses. At La Petite Grange in Tournemire, Olivier Cloteau leads the kitchen; at Le Puy Tilleul, he serves as executive chef. The move is framed without theatre: he says, "I arrive from La Rochelle with my wife."

In Their Words The role is stated plainly in his own words: "I am Olivier Cloteau, executive chef of the restaurant Le Puy Tilleul." The working brief is just as direct: "On a surtout l'ambition de chouchouter les clients et les équipes."