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We sat down with Michelin-starred Executive Chef Olivier Jean of L’Atelier Robuchon at The Woodward in Geneva, Switzerland.

Source: The Woodward Geneva/L’Atelier Robuchon

Barely a year since The Woodward opened its doors, L’Atelier Robuchon, led by Executive Chef Olivier Jean, has been awarded one Michelin star by the “2022 Michelin Guide.”

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I was born in the South of France, a town called Valence, where there is known to be a vibrant gastronomic atmosphere. Growing up in a family of six (four of us kids), sharing food around the table has always been an important part of my roots. As I became older, I then went on to university and cooking school at Grenoble and later found a lot of inspiration from traveling, where I was able to further train my palette. A palette is a muscle for a chef. From France to Asia, Miami, New York, Canada, and so many other wonderful places, I was able to really explore and taste an array of foods while also meeting so many interesting people. The more you travel, the more you taste, which has really helped me develop, train, and find balance within cooking.

Tell our readers an interesting fact or two about yourself.

Beyond cuisine, I really just love people. Meeting new personalities and listening to their interests really help shape a difference for who you are cooking for. You can shape multiple different dishes just based on emotions, in addition to landscape and where you are in the world. I am very proud to be at the service of the people. Cooking is based on things that you learn, and with that, you need to listen to emotions and atmosphere.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

At the moment, Swiss cheese fondue is my favorite dish! Although we do not offer this at The Woodward, we do sell a similar Gruyere cheese dish such as the steamed soufflé, which is a customer favorite. When I’m not working, I also really love eating comfort food such as pizza with sausage. Many people don’t realize how great Geneva pizza is—the dough is incredible and fluffy.

What are three ingredients that you simply couldn’t live without?

I could not live without bread, butter, or ham—it’s the French in me! A good ham and cheese sandwich will always make my day. In addition, I also could not live without fresh local ingredients. It is so important. At The Woodward, we source most of our ingredients from 150 km surrounding the property and work with amazing local farmers and fishermen.

We love the art behind plating. What do you love about designing the perfect dish?

Plating is an art, but the shape and color of food are equally as eye-catching. Plating is important even if it’s simple and I believe being artistic really helps form ingredients together in an intriguing way. Art is similar to cooking in which there are endless options.

Tell us about one of the most creative dishes you’ve created?

To date, I would have to say sea urchin combined with coffee. This idea came about when I was in Japan and went to a fish market. I came upon this fisherman who didn't speak English and insisted I try a fresh sea urchin, while I had just been drinking coffee. The combination was incredible! I then started making a dish based off of these flavors and people loved how interesting it was. We sell this dish in season at The Woodward which consists of a custard of sea urchins served with light pumpkin foam on top, garnished with a zest of roasted coffee beans.

What is one of your greatest accomplishments and/or recent awards you've earned?

My greatest accomplishment as a chef would be receiving my first Michelin star in 2018. This experience is something you can't even explain. To get to this point it takes years, hours of sweating and sacrifice, but one day they call your name and all those things you’ve worked for pay off. I work hard every day for our customers, of whom help promote the restaurant. Now this Michelin dream is brought to young chefs working in our restaurants and attracts others to this industry which is incredible. Beyond work, the birth of my two children has been another wonderful accomplishment and reward. My daily reward is also our guests’ satisfaction, this is where I find motivation.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I’ve been impressed with Indian food lately and was just in Mumbai. There is a huge scene surrounding Indian ingredients and techniques, such as the simplicity yet skill of making naan bread, all of which is very different from French cooking. In our kitchen, we are very proud of our cheese soufflé which of course, is known all around the world. I’ve worked a very long time on this and the technique is very difficult to master. We place the mixture in a mold for 15 minutes and once you take it out of the oven, the structure falls down fast—however, we've found ways to perfect the process. The soufflé is paired with girolle mushrooms simmered with “vin jaune” from Jura, France. This wine has powerful flavors of walnut and honey, with a slightly buttery finish.

What’s your favorite cocktail or beverage of choice?

I love an Old Fashioned or Moscow Mule, as well as red wine. We sell a lot of Swiss wine at The Woodward, including Fendant and Chasselas. I also drink ginger, beat, and carrot juice which is low in sugar and good for health. Many people also don’t know, but Geneva is also quite famous for mocktails, so we are working on many different infusions with lemon and mint.

What do you love about being the Executive Chef of L’Atelier Robuchon at The Woodward in Geneva, Switzerland?

I really love leading people and making others happy, both customers and my team. My colleagues are a second family—we often see each other more than our real families. And of course, I just love cooking, which is a calling that wakes me up each morning. In Geneva, we garner many different travelers to this city, and to be an Executive Chef, it takes more than cooking to succeed. You have to be good at communication and numbers, and also great at absorbing new knowledge everyday.

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