Chef Olivier Senoussaoui, Executive Chef

An Award-Winning Talent

Executive Chef Olivier Senoussaoui developed his passion for food at a very early age. He attended the Chamber of Commerce Culinary School in his hometown of Perigueux, Dordogne in Frances Perigord region when he was just 15, and he earned degrees in both culinary and pastry. He honed his delectable skills, working for a European luxury cruise line, for restaurants in Switzerland, in Brittany in Northwest France, and at the Michelin-starred la Bastide in London.

Chef Olivier brought his talents to the U.S. in 1995, working in some of Orlando's most prestigious kitchens, including La Normandie Restaurant and the Hyatt Regency International Airport.

He joined Loews in 1999, working on the team that opened the Loews Portofino Bay Hotel at Universal Orlando. As Chef at Mama Della's Ristorante, he helped bring in the accolades, including Top Italian Restaurant in Orlando, the CFCA Award, Loews Silver Plate Award and Best Casual Dining restaurant for Loews Hotels. He also served as Banquet Chef at Loews Portofino Bay and, in 2005, he was named Executive Sous Chef at Loews Royal Pacific Resort at Universal Orlando.

Chef Olivier has been Executive Chef at Loews Annapolis Hotel since 2008, where he oversees BREEZE Restaurant, banquets and in-room dining. In 2009, his Chesapeake Bay food earned him recognition by What's Up! Annapolis Magazine as Best Chef in the Annapolis dining scene. He names his influences as time spent cooking in Brittany, la Bastide in London and with his mentors, Jean Vessat of the Culinary School and Anne Marie Leymarie, Head Chef of Hotel de la Mairie and Auberge de la Truffe.

A Recipe by Chef Olivier - Chesapeake Bay Crab Cakes

INGREDIENTS

1/2 cup tarragon, chopped

6 eggs

2 tablespoons Worcestershire Sauce

1 tablespoon dry English mustard

1 cups of mayonnaise

1/3 cup of Dijon mustard

4 shallots, chopped and sauteed in butter

4 pounds jumbo crab meat

Salt and pepper to taste

1/2 cup of Panko (Japanese bread crumbs), plus extra for coating

2 tablespoons butter

2 tablespoons corn oil

METHOD

Mix wet ingredients; fold in crab meat keeping the lumps whole. Fold in cup of bread crumbs to bind mixture. Divide evenly into 16 round balls. Flatten to about 1" thick and 2 1/2" wide.  Coat top and bottom lightly with panko. To cook crab cake, use a medium-sized pan at medium heat with butter and oil. In batches of 4-6 crab cakes, cook on each side for four minutes, until golden. Place on shallow baking tray lined with parchment paper in a 350-degree oven for 10 minutes. Place two crab cakes on a plate and serve with a salad, potatoes or corn. Or you can make crab cake sliders. YIELDS: 2 crab cakes each for 8 people