Benchmark បានតែងតាំងលោក Olivier C. Gaupin នាយកប្រតិបត្ដិការធ្វើម្ហូបដែលជាមុខតំណែងដែលត្រូវបានបង្កើតថ្មីដើម្បីពង្រឹងបន្ថែមទៀតនូវទីតាំងនិងភេសជ្ជៈរបស់ Benchmark និងពង្រីកការទទួលស្គាល់។ លោក Patrick Berwald អនុប្រធានអាហារនិងភេសជ្ជៈបានធ្វើសេចក្តីប្រកាសនេះ។
“It is with great pleasure that I announce Olivier’s appointment and welcome him to our growing F&B team,” said Mr. Berwald. “He brings an extraordinary depth of culinary knowledge and global experience to his new role, gained both in Europe and across the United States. Olivier has also led multiple award-winning, nationally recognized food and beverage teams and brings this leadership skill-set to his new position.”
A seasoned culinary professional, Olivier C. Gaupin comes to Benchmark with more than 30 years of exemplary experience. He was previously corporate chef for Loews Hotels & Co. In this role, Mr. Gaupin’s key responsibilities included leading the culinary direction of the brand’s hotels, oversight on menu development, executing new food and beverage programs and sustainability initiatives, as well as the sourcing of products and goods and developing new processes and standards for hiring and retaining culinary talent throughout the brand. He served as part of the opening team for the Loews Hotel in Atlanta, and the property’s restaurant was named the Best New Restaurant in Atlanta by bothEsquire and Atlanta magazines.
Mr. Gaupin has also served as director of food & beverage and chef for the Alys Resort, a master planned community in Alys Beach, Florida. Earlier in his career, he worked in Europe, including serving as a private chef at the Residence of the Minister of Defense in Paris, France, and as a private chef aboard a luxury yacht berthed in Antibes, France. Additionally, he was chef de partie of the Michelin-rated Hotel Negresco in Nice, France. In the U.S., Gaupin has led the kitchen for Provence Restaurant in Washington D.C., and the culinary operation for the Ritz Carlton Hotel Atlanta, and the Ritz Carlton Hotel St. Louis at the time the property’s restaurant was named a Top Dining Restaurant by Gourmet.
និស្សិតបញ្ចប់ការសិក្សានៅសាលាស៊ីអេហ្វអេហ្វអេលឆាលប៉េហ្គុយនៃប្រទេសបារាំងលោកហ្គូភិនបានបង្កើតចំណង់ចំណូលចិត្តចំពោះអាហារឆ្ងាញ់និងស្រាតាំងពីក្មេងហើយបានធ្វើតាមមរតកមេចុងភៅល្អ ៗ ក្នុងគ្រួសាររបស់គាត់ដើម្បីចាប់អាជីពក្នុងមុខជំនាញធ្វើម្ហូប។ គាត់ក៏ជានិស្សិតបញ្ចប់ការសិក្សានៅ La Fortune Du Pot នៅOrléansប្រទេសបារាំងដែលគាត់ទទួលបានសញ្ញាប័ត្រសិល្បៈធ្វើម្ហូប។ Gaupin ត្រូវបានគេនាំចូលទៅក្នុងMaîtres Cuisinier de France (មេចុងភៅនៃប្រទេសបារាំង) ។ មួយក្នុងចំណោម ៨៤ នៅសហរដ្ឋអាមេរិកដែលកាន់ប័ណ្ណសម្គាល់កិត្តិយស។ គាត់រស់នៅក្នុង The Woodlands រដ្ឋ Texas ។