Olivier Horion is a French gourmet who has lived in Uruguay for the past 31 years. In 1985 he was the chef de cuisine for Le Letuce in Punta del Este, moving to Las Lenas in Argentina two years later. In 1989 he returned to Uruguay to cook at the Montevideo Golf Club.
In 1990, he opened Restaurant Olivier at the Plaza de la Matriz in Montevideo, where in 1998, the Great Chefs television crew showed up to tape him preparing a pheasant in phyllo appetizer, and a chocolate biscuit stuffed with raspberry mousse.
In 2009, he opened a new bistro in Montevideo called Olivier’s Bistro, which included a cooking workshop called “Chefs Atelier”, located in the Pocitos neighborhood.