Stéphane Oulevey, a native of the region of Franche Comté, discovered his burning passion for cooking early in life, while working for several top French Michelin-starred chefs such as Roger Vergé (3 stars) at the Moulin de Mougins and André Charriale (3 stars) at the Oustau de Beaumanière.
He then decided to go his own way and discovered the world of luxury hospitality, taking up the position of Head Chef at the Hilton Suffren’s Pacifique Eiffel restaurant.
In 2002, he took the plunge, opening his own 80 seat restaurant in Paris, Histoire Gourmande.
He then became Executive Chef at the Le Georges restaurant (Hotel Costes Group), before jetting off to Miami to team up with the Oceania Cruises cruise line.
In February 2012 he joined the kitchen team at the Sheraton Paris Airport Hotel & Conference Centre, dedicating his expertise to the creation of healthy, colourful and creative French cuisine.
He is closely involved in the Starwood Hotels and Resorts, Paris ‘100% local’ initiative, using all his inventiveness and creativity to create a variety of dishes from fine regional produce.