Olivier Chaignon is the French chef at the helm of the prestigious restaurant L'Osier in Tokyo, Japan. With an impressive career that includes experience in some of the world's most renowned restaurants, Chaignon has led L'Osier to earn three Michelin stars by combining traditional French cuisine with innovative techniques and the highest quality ingredients.
The Biography
Olivier Chaignon was born in 1978 in Montargis, France. His culinary career began at Auberge de la Clé des Champs in 1994. He won first prize as a young apprentice chef in France in 1996, marking the start of a journey that took him to work in some of the best restaurants in the world, including Taillevent in Paris.
In 2005, Chaignon became the executive chef at Pierre Gagnaire in Tokyo, where he further refined his skills and developed a distinctive culinary style that combines creativity and technical precision. Following his success in this role, he took on the position of executive chef at Pierre Gagnaire at the ANA InterContinental Tokyo in 2009.
In 2013, Olivier Chaignon was appointed executive chef of L'Osier in Tokyo. Under his leadership, the restaurant quickly regained its three Michelin star status, reaffirming its reputation as one of the best restaurants in Tokyo and the world. L'Osier is known for its refined French cuisine, using the highest quality ingredients from both Japan and Europe, creating delicate and innovative harmonies of flavors and textures.
Chaignon was recognized as Chef of the Year by Gault & Millau Tokyo in 2017 and has helped L'Osier receive numerous awards, including accolades from the Michelin Guide and Tabelog. His cuisine is characterized by meticulous attention to detail and the use of cutting-edge techniques, while maintaining a deep respect for French culinary tradition. Chef Chaignon is known for traveling across Japan to source line-caught fish, sustainably farmed poultry and eggs, and organically grown vegetables, supporting biodiverse farms and promoting sustainability in fine dining.
