Olivier Geyer
Chef Olivier Geyer
Chef Olivier Geyer, a culinary virtuoso with deep roots in the heart of France, embodies a lifelong devotion to the art of gastronomy. Born and raised in Angers, a city renowned for its natural bounty, Olivier grew up immersed in a family culture of reverence for fine food and healthy produce. His earliest mentors—his mother and grandfather—fostered his appreciation for nature’s offerings, shaping his palate and passion in the warmth of the kitchen.
By the age of 17, Olivier had not only embraced his calling but began mastering it, completing an intensive chef apprenticeship that laid the foundation for his remarkable career. His professional voyage commenced in London at the celebrated restaurant La Rive Gauche, where he honed his culinary skills and cultivated the disciplined artistry that would define his future.
Olivier’s talents quickly earned extraordinary recognition, leading to the prestigious role of cook for the Prime Minister of France at Hôtel Matignon during his compulsory military service. This rare honor exemplified his ability to bring finesse and precision to any culinary challenge. Following his service, Olivier returned to the UK and immersed himself in the world of Michelin-starred establishments, working with legendary chefs such as Albert Roux at Le Gavroche and Raymond Blanc during consultancy work for Le Manoir aux Quat’Saisons. During this time, he achieved the privilege of preparing a meal for Her Majesty Queen Elizabeth II—a testament to his unparalleled skill and creative brilliance. His contributions were recognized with numerous accolades, including First Prize in the prestigious Escoffier Competition.
Expanding his horizons, Chef Olivier transitioned into food manufacturing and retail, where he held leadership roles at DSI Foods and Leathams, focusing on culinary innovation for diverse sectors, including airlines. This path eventually led him to Cuisine Solutions, the world leader in sous-vide cuisine, where he excels as a Culinary Executive Chef for Europe. Under his guidance, Olivier has become a master of sous-vide technology, revolutionizing catering across industries—spanning QSR, hotels, and HORECA. His dedication to pushing culinary boundaries also drove him to compete in the esteemed Craft Guild National Chef of the Year competition, reinforcing his status among the elite in his field.
Now residing in the Lowcountry, United States, Chef Olivier is channeling his expertise into understanding the nuances of the American culinary landscape while continuing his work with Cuisine Solutions. With certifications such as HACCP and his designation as an RCC Rational Certified Chef Ambassador, Olivier bridges traditional culinary heritage with cutting-edge innovation, establishing himself as a global leader in modern gastronomy.
From Michelin-starred precision to pioneering sous-vide expertise, Chef Olivier Geyer’s culinary odyssey is a testament to passion, innovation, and excellence that transcends borders.