A native of Troyes, Olivier has long been passionate about updated traditional cuisine. Thanks to his training at the Ecole Hôtelière de Dijon, he was able to apprentice with the greatest names in French haute cuisine starting at age 17: Gérard Boyer in Reims (La Chaumière), Michel Guérard in Eugénie-les-Bains (Les Prés d’Eugénie), and Jacques Maximin in Paris (Le Doyen). He then garnered further experience in the kitchens of the Elysée Palace. Olivier worked as a line cook, sous-chef and finally head chef in a number of different restaurants rated by the Michelin and Gault & Millau guides. In 2004, he was made a member of the Toques Blanches Lyonnaises, and he earned the titles of Maître Restaurateur in 2012 and Maître Cuisinier de France in 2014. Olivier and his wife Catherine ran the "Restaurant Olivier Degand" in the centre of Lyon before moving to Villefranche sur Saône. They wanted to move to the countryside without straying too far from town, and the Hostellerie La Ferme du Poulet, located at the foot of the Beaujolais hills, proved to be the perfect spot.