Chefs

Chef Dubreuil was born in Rochefort, a coastal town northwest of Bordeaux, France. His grandmother’s garden was his market and creating family meals from the quality and freshness found there became his tradition. 

After graduating with honors in 1985 from culinary school in Arcachon, France, he worked each season in a different region of the country; gaining invaluable training. Four short years later, Olivier’s talents carried him across the globe, where he continued expanding his culinary expertise in Tunisia, Italy, French Polynesia, Mexico, the Caribbean, Switzerland, Ireland and the United States.

In April of 1999, Olivier was asked to be a part of the development team for the Paris Las Vegas Hotel and Casino. Due in part to his planning and foresight, the hotel enjoyed a prosperous and celebrated opening in the fall of that same year. For his contributions and promotion of Las Vegas, he was honored with the Key to the City in 2002 by Mayor Oscar Goodman. In 2005, Chef Olivier was handpicked to lead a new team for The Venetian and The Palazzo. Olivier’s distinctive management style has earned him the reputation of being a compassionate, focused and dedicated leader. He has long held strong enthusiasm for his profession and colleagues, and in March of 2009, he became a member of the prestigious organization of Maîtres Cuisiniers de France.  As a French Master Chef, he has been inducted into a society that promotes the French traditions of cuisine and furthers the interests of up-and-coming chefs worldwide. 

In November of 2012, Chef Dubreuil was named Culinarian of the Year by the Nevada Restaurant Association. Olivier continues to further the advancement of French cuisine and in 2013 had the honor of receiving memebership in the Academie Culinaire de France. Olivier is thrilled to be working with the finest chefs in their respective restaurants as well as one of the industry leaders in hotel/casino operations. In 2015, he served as a judge for the prestigious  Bocuse D’Or U.S. competition held at the Venetian Hotel. Olivier has had the pleasure of following Las Vegas during its journey to becoming one of the greatest food cities in the world.