Olivier Senoussaoui, Executive Chef at Loews Atlanta Hotel, is at the helm of all culinary direction and innovation for the beloved Midtown hotel, including its signature restaurant, Saltwood Charcuterie & Bar.
Originally from the Dordogne region of France, Chef Olivier’s gastronomic career started at the age of 15 at the local culinary school in South west region of Perigord . It was there he learned that seasonal, local produce is an integral part of cooking. After culinary school, Chef moved to London where he worked at Michelin star restaurants, including Chef Jean Vessat and La Bastide.
In 1999, Chef Olivier joined Loews Hotels as opening Chef for Loews Portofino Bay Hotel, before being promoted to Banquet Chef. Since then, he has applied his talents and leadership skills across Loews Hotels, serving as Executive Sous Chef at Loews Royal Pacific Resort in Orlando and as Executive Chef at the Loews Annapolis Hotel. In 2013, Chef Olivier assumed the role of Executive Chef for Loews Boston Hotel and its Precinct Kitchen + Bar, creating menus centered around locally-grown and hand-crafted ingredients inspired by the area.
Chef’s journey with Loews continued in 2018, when he moved to Georgia to join the Loews Atlanta Hotel team as Executive Chef. He and his team are dedicated to creating locally-inspired, delicious menus and delivering an exceptional, customized Loews Atlanta Hotel culinary experience.