Raymond Oliver

Apprentice chef | Father's kitchen (family apprenticeship) (Langon)

Apprenticeship under his father at age 15, beginning his culinary training in his native Bordeaux region.

Chef | Restaurant Le Grand Saint-Michel - Relais de Chambord (Paris)

Training in a major Parisian hotel where he learned the organization of culinary brigades and perfected classical French cooking techniques.

Student | Le Cordon Bleu Paris (Paris)

Formal culinary education at the prestigious Cordon Bleu cooking school.

Culinary Training under Henri-Paul Pellaprat

École du Cordon Bleu

Importé via chef:apply

Television Host and Chef | Le Refettorio Paris (Paris)

Hosted 'Art et magie de la cuisine' (Art and Magic of Cooking) for fourteen years, pioneering culinary television programming in France alongside presenter Catherine Langeais.

Owner and Executive Chef | Le Grand Véfour (Paris)

Purchased and operated the historic Palais-Royal restaurant from 1948 to 1983. The establishment achieved three Michelin stars under his leadership and became a celebrated destination for intellectuals, statesmen, and artists including Churchill, Malraux, Camus, and Cocteau.