• Q&A with Olivier Gaupin, Director of Culinary Operations, The Woodlands

     
    POSTED June 18, 2019
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Olivier Gaupin was recently named director of culinary operations for The Woodlands Resort.

1. What are you looking forward to the most in your new role? 

I look forward to working with the team in the field to elevate the culinary experience across our portfolio and create an experience that our guests will remember when they come to Benchmark Properties. I want the culinary experience to be talked about.

2. How do you think past experiences have prepared you for this role? 

My experience is diverse in many ways for the last 30 years of my career. It includes high profile event and meetings, corporate events, working with designers and building restaurant concepts, understanding markets across the U.S. or Globally, and providing an experience that our guests need when they vacation within our hotel's portfolio including restaurant setting, hotel setting and much more.

3. How did you get into the industry? 

I come from a family where food and wine were always part of our life no matter what, in bad or good times, there was always great food and wine on the table ??. My French heritage is very much about the good things of life like food and wine, so I can say that this is in my blood, it’s what I have loved for most of my life and I have grown up spending my days in the kitchen. So at the age of 15-years-old, I decided that the restaurant business was for me and I embarked on a 3-year apprenticeship in 1986 and graduated in 1989 before heading to Switzerland for a while.

4. What are you hoping to achieve in your new role? 

To put our restaurants on the map and ensure that our chefs are recognized across the country for it. I am very confident that we will achieve great experiences for our guests and for our team. The talent within our portfolio is strong and I am looking forward to taking us all to the next level.

5. What do you enjoy most about the industry? 

Creating an experience for people to remember, a social event, a corporate meeting, a restaurant experience, it doesn’t matter. I want people to remember and talk about their experience. I want our chefs and the F&B team to be recognized for it. Another thing I love about our industry is the traveling part of it. Anywhere you go there is a different and unique experience awaiting our guests.
 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Nigel Boschetti was recently hired as the executive chef of New York Marriott Marquis.

1. What are you looking forward to the most in your new role?

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.

Robert Felios III was recent appointed executive chef of Sheraton Austin Georgetown Hotel & Conference Center.

 

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to kassidy.tarala@tigeroak.com.