Olivier Senoussaoui

Precinct Kitchen + Bar

154 Berkeley Street

Boston, MA 02116

www.precinctkitchenandbar.com

Born in the Dordogne region of France (where he stared cooking at age 15!), Chef Olivier Senoussaoui now brings his Continental sense of how to use fresh local ingredients to the Loews Hotel in Downtown Boston. Having started his career with the luxury chain in Orlando in 1999 (after time spent in such legendary and Michelin-starred venues as La Bastide in London), Chef Senoussaoui came to the Hub in 2013 and immediately fell in love with the flavor and flavors of New England. Not content to ride on his reputation, Chef Senoussaoui insists on being in the kitchen and on the line every night and makes personal connections with all of his suppliers so that he can bring their best and his to every guest.

Matt’s Meals: Where was your first professional kitchen experience?

Olivier Senoussaoui: France in a small café

MM: What is your favorite dish to prepare?

OS: My lobster rolls – I really think they are fantastic!

MM: What is the best part of your job?

OS: Multi tasking a variety of rolls: Managing the team, being creative, menu design, cooking on the line

MM: Who is your favorite chef in Boston?

OS: Casse Puima at Sarma Restaurant in Somerville

MM: What do you usually make for yourself at home?
OS: My Mom’s baked Chicken

MM: If you could dine with any three people, who would they be?

OS: My mom, Steve McQueen, and French chef Alan Ducasse