Olivier Barré
Executive Chef
Four Seasons Tenure
- Since 2017
- First Four Seasons Assignment: Chef de Cuisine, Four Seasons Resort Seychelles
Employment History
- Four Seasons Resort Seychelles; Joël Robuchon, Paris; Cheval Blanc, Courchevel, France; Saisons, Institut Paul Bocuse, Ecully, France
Education
- Bachelor of Culinary Arts & Restaurant Management, Institut Paul Bocuse, Lyons, France; Studied Biomedical Science, Murdoch University, Australia
Birthplace
- Réunion Island
Languages Spoken
- French, English, Creole
Born and raised on Réunion Island, a French territory off the coast of Madagascar, Oliver Barré is very much an “island boy” with a strong attraction to the ocean. “The waves and water add to my wellbeing and sharpens my focus,” he says. Noted for his culinary talent, Oliver’s exquisite dining experiences were at the forefront during the launch of Four Seasons Resort Seychelles at Desroches Island. “It was one of my most memorable experiences, having curated the unique culinary design of the Resort,” he shares. Joining the culinary brigade at Four Seasons Resort Mauritius was a natural decision. “I thrive along the sea coasts, drawing inspiration from countries along the line,” he says, charged by the expansive blues.
Olivier stepped into the kitchen much later in life. What started as a desire to join the military to study engineering was transformed into a penchant for whipping up a culinary variety. Soon, Olivier set foot into the kitchen after enrolling at Institut Paul Bocuse, later assisting Alain Le Cossec, a Meilleur Ouvrier de France, at the school’s onsite restaurant, Saisons. “My father suggested: after all, the kitchen too is akin to the military with the staffing and ranks,” Olivier recalls, who reflects the discipline of a soldier and carries the composure of a diplomat. Olivier’s passion won him placements at Michelin-recognised restaurants in France alongside renowned talents such as Yannick Alleno and Joël Robuchon.
Olivier’s first love is rugby, a sport that shaped his life as a chef. “As in rugby, you need to think tactically and proceed confidently: you have to win the service to please the people, and the service is different every night,” he compares. Olivier is both humble and respectful, like an accomplished sportsperson. He treats every night at the restaurant like the end of a match - shake hands, forget tensions, and await the next game. “It is a tough game played by gentlemen and women,” he smiles.
From the land of beautiful swaying palms, this chef is now creating an interesting spread with beautiful tuna to pomme d’amour, which form the cornerstones of Mauritian cuisine. Olivier is enjoying his new clientele and going fishing to bring the fresh catch to his menus. “My first experience of fishing was in Mauritius,” he tells us, sinking into the fresh sea air. Grilled seafood and dry-aged steaks are his highlight offering, while offering a consistency of standard and creating a lifetime of memories. From dishing out an array of picnic-ready fare to pairing it with tropical cocktails and more, he understands the clients’ tastes as they share their passion for how they’d like their catch prepared. “This strengthens my ability to please,” he smiles.
