Olivier Dubreuil - Master Chef of France

Olivier has been named Maitres Cuisiner de France...Master Chef of France!!! Read below about this prestigious organization!! Bravo Cheri!!


"Master Chef of France” is the most envied title that all chefs aspire to have! But not everyone can become a “Master Chef of France”. Their motto is “to preserve and spread the French culinary art, encouragetraining in cuisine, and assist professional development.”

A prestigious Association of Chefs

The Master Chefs of France are given the highest classification in restaurants guides and are often mentioned in specialised magazines. Most of the leading chefs, the “Meilleurs Ouvriers de France” and the winners of culinary competitions belong to the Association.

The public authorities recognise the important work carried out by the Master Chefs of France “to preserve, advance and perpetuate the tradition of great French cuisine”. This is why they have no hesitation in granting them honorary awards, especially those of the “Ordre National de la Légion d’Honneur”, the “Ordre National du Mérite Agricole” and the “Ordre National du Mérite”.

The Advisory Committee of President Reagan attributed the expression “the Banner with the most stars in the world” to the Master Chefs of France during a trip to the United States.

Restaurant professionals, promoters of training and good quality products

The Association of the Master Chefs of France employs nearly 10,000 qualified people and is also closely involved in the activities of the Regional Commissions for vocational diplomas and school-leaving certificates granted by specialised schools.

It participates actively in action to promote products of “top quality”, such as the Red Labels and “Appellations d’Origine Contrôlée”, or European signs of quality, such as the IGP, AOP and STG.

Dynamic promoters of French culinary art

The Association of the Master Chefs of France promotes professional excellence through numerous national and international cooking competitions.

Its members serve on juries for official competitions: “Meilleur Ouvrier de France”, International Pierre Taittinger Prize, Prosper Montagné Culinary Prize, Curnonsky Prize, Bocuse d’Or, National Trophy for Cuisine and Pastry-making, etc.

The Association of Master Chefs of France organises Competitions for the Best Apprentice Chef in France and the Best Apprentice Chef in Europe.