Table 7 – Faubourg – The Grand Tasting – Emerald Ballroom {View Map}

Dish – Grilled Wagyu Culotte + Fava Beans with crushed potatoes, ramps gremolata

Olivier began cooking professionally at age 16, tempted into the kitchen after visiting local
restaurants in his hometown of Strasbourg, France. As a young cook, he began at Le Cerf, a two star Michelin restaurant in Marlenheim, where he was fortunate to establish a rapport with Chefs Michel Husser and Philippe Jego who would become his mentors. Olivier followed Jego to become his Sous-Chef at La Clarière in La Petite Pierre in the Alsatian countryside before moving to New York City six years later.

He made contact with Chef Daniel Boulud, who recognized the caliber of Olivier’s training as well as his drive. Boulud offered him a position at Café Boulud, where Olivier worked under the direction of Café Boulud’s then Executive Chef, Andrew Carmellini. Olivier was promoted to Executive Chef of db bistro moderne in 2004 and stayed there for 6 years before being promoted to a Corporate Chef position in 2010.

As Corporate Chef he managed culinary training and operations at all properties in The Dinex
Group, and was integral to the successful openings of Bar Boulud in London, db bistro & Oyster
Bar in Singapore, Épicerie Boulud, Boulud Sud in NYC, Maison Boulud in Montreal, Café
Boulud in Toronto and more. Chef Muller looks forward to bringing his leadership, culinary
creativity and execution, and financial mindfulness to Faubourg.