Press Release
The Charleston Place today announced that they have welcomed Master Chef Olivier Gaupin (right) to its team as Director of Culinary, effective immediately.
Master Chef Gaupin, one of only two chefs in South Carolina to carry that distinguished title, followed his family's heritage of fine chefs to pursue a career in the culinary field and has been sharing his talents for more than 25 years. A native of Orleans, France, and a graduate of France's CFA Charles Peguy School, Chef Gaupin's international career highlights include serving as Chef de Partie of the Michelin rated Hotel Negresco in Nice, France, and Chef de Partie at the famed Hotel Stuva Colani in St. Moritz, Switzerland.
Chef Gaupin has led the kitchens of some of the country's most distinguished restaurants and hotels including Provence Restaurant in Washington D.C., under the leadership of Yannick Cam, the Pfister Hotel Milwaukee Wisconsin, The Ritz-Carlton Atlanta, The Ritz-Carlton St. Louis, Watercolor Inn and Resort, and Alys Beach Resort, Florida. Gaupin joins The Charleston Place from his most recent positions with Benchmark Global Hospitality and Loews Hotels & Co. where his key leadership responsibilities included the culinary direction for hotels, oversight on menu development, executing new food & beverage programming, sustainability initiatives and more.
In his new role as The Charleston Place's Director of Culinary, Chef Gaupin will lead concept designs for the hotel's numerous restaurants and dining ventures and develop menus that celebrate the seasons and its local community, while helping train and inspire the next generation of culinary leaders.
“Chef Gaupin's attention to detail and precise nature, coupled with his love for people, culture, and the best local ingredients make him the ideal fit to lead The Charleston Place's culinary program into its next chapter,” said Managing Director Bob Megargle.
For more information on the culinary program at The Charleston Place, visit https://charlestonplace.com/dining/
