An eight-year veteran of Loews Hotels & Co, Gaupin’s new role finds him elevating the company’s sustainability and sourcing of products, while also focusing on culinary leadership, developing new standards for recruiting, and creating the culinary direction for new and existing hotels. Gaupin will also oversee menu development and execute new food and beverage directives and initiatives.
Gaupin joined Loews Hotels in 2010 as opening Executive Chef of Loews Atlanta Hotel. He has received numerous awards and accolades throughout his years with the company, including recognition in the pages of Food Arts, Culinary Trend, St. Louis Magazine and Atlanta Magazine.
“We are very excited to bring Olivier’s culinary expertise to the brand level,” said Mark Weiss, Senior Vice President, Food & Beverage of Loews Hotels & Co. “Olivier’s leadership in the last eight years at Loews Atlanta Hotel and his passion for his role proves to be an asset to the company as we continue to develop the culinary direction brand wide.”
Born and raised in Orleans, France, Gaupin graduated from the CFA Charles Peguy School in his hometown. He developed a passion – and a palate – for fine food and wine at an early age and followed in his uncle’s footsteps to pursue a career in the culinary field. He visited the United States on what was intended to be a three-week vacation but has now been sharing his culinary talents in the U.S., France and Switzerland for more than 20 years.
In 2013, Gaupin was inducted into the Maitres Cuisiniers de France (Master Chef of France). He is one of only four chefs in Georgia and the only chef in the Loews Hotels & Co portfolio to have received the honour.
Highlights of Gaupin’s career include serving as chef de partie of the Michelin-rated Hotel Negresco in Nice, France; head chef for the French Minister of Defense in Paris; and chef de partie of the famed Hotel Stuva Colani in St.Moritz, Switzerland. In the U.S., Gaupin has led the kitchen in some of the country’s most distinguished restaurants and hotels including Provence Restaurant in Washington, DC; Pfister Hotel Milwaukee; The Ritz-Carlton, Atlanta; and The Ritz-Carlton, St. Louis; as well as WaterSound Beach and Resort, WaterColor Inn and Resort, and Alys Beach Resort, all in Florida.
Beyond his new role as Corporate Chef, Gaupin will continue to oversee culinary operations of Loews Atlanta Hotel, as well as of Saltwood, the property’s small plate-style restaurant featuring a charcuterie-driven menu and craft cocktails.
