Olivier Senoussaoui, Executive Chef
Originally from the Dordogne region of France, Chef Olivier’s gastronomic career started at the age of 15 at the local culinary school in Perigueux, where he learned early on that seasonal, local produce was an integral part of cooking. After culinary school, Chef moved to London working alongside top chefs and at Michelin-starred restaurants, including Chef Jean Vessat and restaurant La Bastide.
In 1999, Chef Olivier joined Loews Hotels where he was the opening Chef at the Loews Portofino Bay Hotel before being promoted to banquet chef. He worked from 2005 to 2008 as the executive sous chef at the Loews Royal Pacific Resort, and executive chef at the Loews Annapolis Hotel for five years.
In February 2013, Chef Olivier arrived in Boston as the executive chef at Loews Boston Hotel and Precinct Kitchen + Bar, marking his foray into the New England culinary scene. A hands-on chef who brings a sense of urgency to the kitchen, Chef Olivier loves cooking on the line and excels at creating fresh, bold-flavored marinades for just about everything. During his tenure in Boston, he has forged relationships with local and regional food purveyors in New England to help create a menu that centers on dishes with locally-grown and hand-crafted ingredients inspired by the area.
When Chef is not cooking for guests of the hotel and restaurant, he enjoys cooking his mother’s roasted chicken dish every Sunday with his wife and three children at their home outside of Boston.