Chef Olivier Chaignon, born in Montargis, France, began his culinary career in 1994 as an apprentice at Auberge de la Clé des Champs. His talent emerged early when he won first prize in France’s national “Young Apprentice Chef” competition in 1996. He went on to refine his craft in celebrated kitchens in Paris and London, including the prestigious Taillevent and Sketch, developing a style rooted in precision, elegance and seasonal inspiration.
In 2005, Chaignon moved to Japan, where he served as Executive Chef at Pierre Gagnaire Tokyo and later at Pierre Gagnaire in the ANA InterContinental Tokyo. His work earned him continued acclaim for his refined interpretations of contemporary French cuisine.
Since 2013, he has led L’Osier in Tokyo, guiding the restaurant to renewed prominence through his distinctive, delicate flavour combinations and commitment to exceptional ingredients sourced from Japan and Europe. Widely respected in the culinary world, Chaignon has received significant professional accolades recognising his creativity, mastery and consistent pursuit of excellence.
