Chez Olivier

The restaurant Chez Olivier, which in French means the House of Olivier, was opened in 2009 by chef-owner, Olivier Oddos, for guests to enjoy typical French in a relaxed atmosphere. The restaurant uses only the finest ingredients. The vegetables, most of which are organic, come from small growers all over Japan. Because Chef Olivier believes authen... tic tastes are essential, he is careful to make everything home-made. Nothing is made ahead of time. After an order is placed, Olivier and his staff will prepare the dishes. Olivier wants his guests to taste the flavors of the season, not only on special occasions, but everydayjust as naturally as breathing fresh air. So each day, the dishes at Chez Olivier take full advantage of what the seasons have to offer. Olivier Oddos Olivier Oddos was born in 1970 in Bordeaux, France. He entered the culinary world at the age of 16 and worked at numerous Michelin-starred restaurants. Even at a young age, he was sometimes chosen as a chef. At the La Tour dArgent, at that time a 2-starred restaurant, Olivier worked as a second chef. In 2000, at the recommendation of the head chef of La Tour dArgent, Olivier came to Japan as a cooking instructor for Le Cordon Bleu. After a year working as a technical director and executive chef at the Kobe and Tokyo branches of Le Cordon Bleu, he opened Chez Olivier in Ichigaya in 2009. Olivier considers himself to be both a chef and restaurateur. Thus, to provide the best possible dining experience for everyone, everyday at his restaurant, Olivier is involved not only in the kitchen, but also in the selection of wines and in the service.Read More