Olivier Elzer

Coming Up

Formal kitchen formation came through CFA Nérée à Cannes (1998), with early trainee work at L'Auberge du Jarrier in Biot, France (1996–1997) and Le Panorama, Hôtel Royal Riviera in Saint-Jean-Cap-Ferrat, France (1997–1998). The brigade progression for Olivier Elzer moved through commis work at La Palme d'Or, Hôtel Martinez (1999–2000), Chef de partie posts at La Terasse, Hôtel Juana (2000–2001) and Au Crocodile (2000–2001), then sous-chef roles at La Pyramide (2001–2005), Fouquet's Barriere, Hôtel Barrière Le Fouquet's (2001–2005), and Les Elysees, Hôtel Vernet (2001–2005). Head-chef responsibility followed at Abbaye De La Bussière in La Bussière sur Ouche, Côte d’Or, France (2006–2008), before the practice moved to Hong Kong through Pierre Restaurant, Mandarin Oriental Hotel Hong Kong in Hong Kong (2009–2011) and L’Atelier de Joël Robuchon Hong Kong in Hong Kong (2011–2014). Restaurant authorship in Hong Kong became part of the work through Olivier Elzer as cofounder and head chef at Seasons by Olivier E in Hong Kong (from 2014), and through the wider structure of Olivier Colony Limited, founded since 2016. The current operating frame includes L'Envol, The St. Regis Hong Kong, where he is founder and Culinary Director and Executive Chef since 2018, Clarence, founded since 2022, and The Hall restaurant, Louis Vuitton in Chengdu, China, where he has been collaborating chef from 2022.

Where They Are Now

The cooking sits in French Contemporary: Modern French fine dining and inventive interpretations of French haute cuisine, with the technique still anchored in a French register. Clarence in Hong Kong extends the same working field, with Olivier Elzer as founder from 2022 to the present. Refinement is the working line: tastes, textures and techniques of French cuisine are adjusted through contemporary practice rather than treated as fixed forms.

Career - Founder — Olivier Colony Limited (2016–present) - Founder — L'Envol, The St. Regis Hong Kong, Hong Kong (2018–present) - Culinary Director and Executive Chef — L'Envol, The St. Regis Hong Kong, Hong Kong (2019–present) - Founder — Clarence, Hong Kong (2022–present) - Trainee — L'Auberge du Jarrier, Biot, France (1996–1997) - Trainee — Le Panorama, Hôtel Royal Riviera, Saint-Jean-Cap-Ferrat, France (1997–1998) - Commis — La Palme d'Or, Hôtel Martinez (1999–2000) - Chef de partie — La Terasse, Hôtel Juana (2000–2001) - Chef de partie — Au Crocodile (2000–2001) - Sous chef — La Pyramide (2001–2005) - Sous chef — Fouquet's Barriere, Hôtel Barrière Le Fouquet's (2001–2005) - Sous chef — Les Elysees, Hôtel Vernet (2001–2005) Education: CFA Nérée à Cannes

Honors

Olivier Elzer has received Gault Millau: one of the top 22 best young chefs in France (2007). The recognition record includes First Michelin star for Abbaye De La Bussière (2007), Knight in the Order of Agricultural Merit (2022), and Named one of the top 22 best young chefs in France (2007).

FAQ What is Olivier Elzer's current role? Olivier Elzer is Culinary Director. Where did Olivier Elzer train or study? Olivier Elzer trained at CFA Nérée à Cannes. What recognition has Olivier Elzer received? First Michelin star for Abbaye De La Bussière (2007).