Chef Olivier Gaupin
Director of Culinary Operations | Benchmark Global Hospitality Co.
A native of Orléans, France, with more than 30 years of kitchen experience, Chef Olivier
Gaupin is director of culinary operations for BENCHMARK, a global hospitality company.
He is a graduate of the CFA Charles Peguy School and La Fortune Du Pot, both in Orléans.
Gaupin’s career includes positions as chef de partie of the Michelin-rated Hotel Negresco
in Nice, France, head chef for the French Minister of Defense in Paris, and chef de
partie of the Hotel Stuva Colani in St. Moritz, Switzerland. In the U.S., Gaupin has
led kitchens in restaurants and hotels including Provence Restaurant in Washington,
D.C., Pfister Hotel Milwaukee, the Ritz-Carlton Hotel, Atlanta, and the Ritz-Carlton
Hotel, St. Louis. Before joining BENCHMARK in 2019, Gaupin served as corporate chef
for Loews Hotels. In 2013, Gaupin was inducted into the Maîtres Cuisiniers de France
(Master Chefs of France) and is one of only 84 chefs in the U.S. honored with the