Gala Chef CHEF

Olivier Gaupin

A native of Orleans, France, Chef Olivier Gaupin joined Beemok Hospitality Collection (BHC) as Director of Culinary in August 2022. As the newly created Director of Culinary, Chef Gaupin will lead concept designs for the numerous restaurants and dining ventures in the collection, develop menus that celebrate the seasons and local community, while helping train and inspire the next generation of culinary leaders. His attention to detail and precise nature, coupled with his infectious smile and love for culture and people make him the ideal t to lead the Beemok culinary program.

Prior to joining BHC, Olivier was with Benchmark Global Hospitality, where he served as Director of Culinary Operation since 2019 and spent nine years with Loews Hotels & Co.

A graduate of France’s CFA Charles Peguy School, Gaupin developed a passion for ne food and wine at an early age, following his family’s heritage of ne chefs to pursue a career in the culinary eld. Gaupin visited the U.S. for what was intended to be a three-week vacation and has now been sharing his culinary talents in the U.S., France and throughout Europe for more than 30 years.

International highlights include serving as chef de partie of the Michelin-rated Hotel Negresco in Nice, France; personal chef for the defense minister in Paris and chef de partie at 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 D.C., chef de cuisine for the P ster Hotel Milwaukee Wisconsin, Ritz Carlton Hotel Atlanta, Ritz Carlton Hotel St. Louis, Water Sound Beach and Resort, Watercolor Inn and Resort, and Alys Beach Resort, Florida.