Olivier Dufrenne.
Twenty-five years in the finest kitchens
of France and Switzerland.
An obsession with the right gesture.
Originally from France, Olivier Dufrenne honed his craft in the finest houses. At the Mirador du Mont Pèlerin, he learned Swiss precision. At the Hôtel de la Paix in Lausanne, the rigour of the palace. At the Crans Ambassador, altitude and a return to the essentials.
One encounter marked his life: Jean Rougié, who passed on an absolute love of foie gras and the philosophy of the product. This transmission became the foundation of his cuisine: respect for the produce, learned gestures, nothing superfluous.
« My craft is to listen.
To listen to the produce, to know how to treat it.
To listen to the client, to grasp what they truly seek.
The rest is mere execution. »
— Olivier Dufrenne
Twenty-five years,
a single standard.
Founding of La Table d'Olivier
Olivier creates the house that bears his name. Signature cuisine delivered to the homes of discerning clients in Switzerland and beyond.
Head Chef
The altitude and international clientele of the prestige resort. Olivier leads a brigade and signs starred menus.
Sous-Chef
The rigour of the five-star palace. Learning service in a great house and absolute consistency.
Chef de Partie
Swiss precision, the rigour of fine dining, and the encounter with a cuisine of the highest standards.
Apprenticeship with Jean Rougié
Transmission by a master. The love of foie gras, the philosophy of the product, respect for the seasons. It all begins here.
What they say.
« A cuisine of listening and of produce, without gesticulation. Olivier Dufrenne embodies a new generation of private chefs: discreet, demanding, and resolutely client-focused. »
« The private chef that connoisseurs in French-speaking Switzerland fight over. His calling card? Twenty-five years in the finest kitchens, and an almost disarming humility. »
« Star-level expertise, delivered to your door. For executive teams seeking excellence without the staging of a grand restaurant. »
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