Olivier Samson

Technical discipline is the throughline in Olivier Samson’s record. Lycée hôtelier de Dinard provided the formal base, and the next steps stayed anchored in kitchens that valued control, pace, and precision. At Côtes-d'Armor, France, he began as chef under Patrick Jeffroy during first stage, then moved on to sous-chef at Anne-Sophie Pic, a progression that sharpened the mechanics of service and the standard of execution.

International work came in 2006, when Olivier Samson became chef at Geneva restaurant (unnamed) in Geneva, Switzerland. The role added another layer of operating discipline, with consistency carrying as much weight as output. He later served as chef at La Réserve de Beaulieu-sur-Mer, France, extending a career built through demanding rooms and measured responsibility. The present phase places Olivier Samson in leadership across Domaine du Liziec in Vannes, France, where he has served as chef executive of the dining venues since 2024, as chef of La Table since 2024, and as Executive Chef of Le Bistro by Décotterd. The pattern is clear: advancement through repetition, responsibility, and control of the pass.

At Domaine du Liziec in Vannes, France, the dining venues are organized around precision, and Olivier Samson serves as chef executive of that operation. He is also listed there as chef at La Table - Domaine du Liziec, and as chef at La Table du Liziec in Vannes, which keeps his role closely identified with the property’s dining rhythm. Between them sits a career assembled through exacting posts, each one adding another layer of managerial and kitchen discipline.

Oyster 00 and Breton Lobster are Olivier Samson’s named signatures. Read plainly, they point to a style that values product, clean presentation, and the kind of restraint that lets the ingredient stay legible on the plate.

Michelin Bib Gourmand recognition (2024) and Michelin Guide two Michelin stars are the honors attached to Olivier Samson’s record. Taken together, they place his work in the upper tier of current French dining, with recognition earned through sustained standards rather than effect.