Chef Gaupin Opens eleven at Loews Atlanta
Chef Olivier Gaupin joined the Loews Atlanta Hotel as Executive Chef overseeing the hotel’s signature restaurant eleven, Bar eleven, banquet services and catering. The Loews opened on April 1.
The foundation for eleven’s cuisine is regionally-focused dishes prepared in a Mediterranean style with an emphasis on natural ingredients.
A native of Orleans, France, Gaupin visited the United Sates for what was planned to be a three-week vacation and he has now been sharing his culinary talents in the states for over 16 years. Prior to joining the Loews Atlanta team, Gaupin worked in Florida from 2001 to 2010, where he served as executive chef at the Watersound Beach and Resort, Water Color Inn and Resort, and Alys Beach Resort. As executive chef and director of food and beverage, Chef Gaupin directly managed all aspects of the resorts’ food and beverage outlets.
Upon permanently relocating to the United States in 1994, Chef Olivier was named executive sous chef at Provence Restaurant in Washington, D.C. until 1996. Gaupin continued his work in hotels and resorts as the Dining Room Chef for the Pfister Hotel Milwaukee, Ritz Carlton Hotel Atlanta and Ritz Carlton Hotel St. Louis.
A 1989 culinary graduate of France’s CFA Charles Peguy School, Gaupin has shared his talents in some of France’s most prestigious dining outlets, including as chef de partie of the Michelin-rated Hotel Negresco in Nice, France. Gaupin also worked as chef de partie at the Hotel Stuva Colani in St. Moritz, Switzerland.
