Have you always wanted to ask your favorite chef what they love to eat when they’re at home? Or perhaps what they think the next big food or dining trend will be? Look no further than this exclusive series of chef interviews by JustLuxe. So read on, as we bring you these answers and more — direct from the culinary masters themselves. Some of the most famous names in the industry, including legendary Michelin-starred chefs, have divulged exciting insider information and personal stories of their journey to the top just for our readers.
Restaurants: Le Cirque Location: New York Type of Cuisine: French
JustLuxe: At what point in your life did you decide to become a chef? What influenced you to do so?
Olivier: My family had a big influence on me to become a chef. I got my first experience in a kitchen working in my uncle’s brasserie as a young kid.
JustLuxe: If you could give a word of advice to an aspiring chef, what would you say?
Olivier: To be humble, to be open-minded and do not be afraid of working long hours.
JustLuxe: Where do you get inspiration for the design of your dishes and plating?
Olivier: Many years of work with different talented chefs have inspired me and taught me to be what I am as a chef today.
JustLuxe: What do you predict as the next big trend in cooking and/or the restaurant industry?
Olivier: I think the industry right now is going back to classic. People tend to know more about products and produce, which is a good thing for the industry.
JustLuxe: Which season do you look forward to the most for its ingredients?
Olivier: I prefer spring because asparagus, fava beans, morels and peas are in season which are some of my favorites.
JustLuxe: What places or cities in the world have influenced your cooking the most?
Olivier: Definitely France, which is where I spent more than 10 years cooking and working. Where I lived in Marseille we had all the influence of the Mediterranean in our cuisine.
JustLuxe: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?
Olivier: The material we are using now is more precise, more reliable, and gives patrons a better product.
JustLuxe: What would you say is the current climate of business in the restaurant industry?
Olivier: The restaurant business in my opinion is much better than a few years ago when the economy took a big hit. It made people eat out less.
JustLuxe: What is your favorite dish to prepare at home as opposed to the plate you enjoy preparing in the kitchen?
Olivier: At home I made homemade pizza; I enjoy making it with my kids.
JustLuxe: Besides gastronomy, what other passions do you have?
Olivier: I enjoy il bel far niente, and I enjoy being with my family. I love watching soccer and I love traveling.
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