Olivier Deboise, Executive Chef
Executive Chef, One&Only Mandarina
Olivier Deboise is the Executive Chef at One&Only Mandarina, the new all-villa beach resort set within a chic coastal rainforest community in Riviera Nayarit. An integral part of the team, Chef Olivier leads the resort’s immersive Mexican and internationally inspired culinary portfolio, welcoming guests to relish in a plethora of experiences, including casual beachside dining at The Jetty Beach Club, seasonal garden-to-plate dining at Alma, and signature restaurant Carao, helmed by renowned chef Enrique Olvera.
Born in Central France to a French father and a Mexican mother, Olivier took his first steps in the family’s organic farm where his grandparents produced organic wine, his first culinary inspiration. At the age of five, Olivier’s family relocated to Guadalajara where he spent most of his life, learning traditional recipes and cooking techniques from his nanny at home, as well as vacations to her house in the Mexican state of Jalisco throughout his teenage years. Always feeling a strong connection and passion toward ingredients and a rising knowledge of recipes, Olivier decided to start his first job in a restaurant aged 17.
A graduate of Lycée Notre Dame du Roc, Olivier’s culinary expertise has landed him roles in some of the most revered kitchens across France, including a three-year stint at the Royal Barrière Deauville in Normandy where he met his wife who was working as a pastry chef. Upon returning to Mexico in 2010, the French-trained, Mexican-bred chef held numerous executive chef roles throughout the country, including Guadalajara-based restaurants i Latina and Anita Li by Jorge Martínez; Relais & Chateux Imanta Resort in Punta de Mita; Jean Georges Vongerichten’s J&G Grill at The St-Regis Mexico City; and most recently Áperi in San Miguel de Allende.
Chef Olivier is responsible for the development of all restaurant and in-room dining menus and will oversee the daily culinary operations of One&Only Mandarina’s dynamic dining portfolio, focusing on the rich and vibrant flavours and ingredients of modern Mexico.
“My philosophy is simple and holistic: it is the concept of trusting ingredients and where they come from. The closer I am to them physically, the more I can understand them, which is why we are focusing on bringing the most local flavors to the restaurants at One&Only Mandarina,” said Olivier Deboise, Executive Chef, One&Only Mandarina. “Having a relationship with the local growers is an important part of the journey and I look forward to working with the farmers and purveyors, while celebrating this geographically privileged region of Riviera Nayarit, to bring the abundance of the land and sea to our guests.”
For reservations or more information, please visit oneandonlyresorts.com.