Olivier BIKAO
Chef de service : Restaurant Le Meurice - Alain Ducasse Olivier Bikao, who has been the director of the restaurant Le Meurice Alain Ducasse (6 toques) since 2020—and who trained first at the Plaza Athénée and then at 39V—embodies the younger generation of front-of-house professionals.
Presentation
A native of Colombes, in the Hauts-de-Seine department, Olivier Bikao spent his entire youth in the Paris region. Trained at Ferrandi, he began his career at age 16 at the restaurant Les Vendanges in the14th arrondissement, before discovering the world ofAlain Ducasse at the Drugstore Publicis.
From the Plaza Athénée to 39V: The formative years
Fate then led him to the Plaza Athénée, where he learned the high standards of a top-tier establishment alongside Denis Courtiade. In 2010, he joined Frédéric Vardon for the opening of 39V in the8th arrondissement as a head waiter, before becoming its director from 2015 to 2020—a decade he describes as extraordinary.
At Le Meurice, a contemporary dining experience
In October 2020, Alain Ducasse called him personally to entrust him with the management of Restaurant Le Meurice Alain Ducasse (6 toques). “When you get a call from the chef, you can’t say no; it happens once in a career, and it’s a wonderful opportunity. ” On Rue de Rivoli, he forms a team of thirty-somethings with Chef Amaury Bouhours and pastry chef Cédric Grolet, breathing new energy into Paris’s premier luxury hotel with service grounded in precision and attention to every guest. Committed to supporting young talent, he serves as an ambassador for the Ô Service association and Talents de Demain, is a member of the extended board of the Trophée de maître d’hôtel, and is actively involved with the charity Croq’l’espoir.
Biography & Awards
