OLIVIER HILTON was born in Fort de France, Martinique and raised and educated in St. Lucia.
He started out in a restaurant called The Roof Garden at the age of 17 and only after a few months moved to work in hotels, the first being The Royal St. Lucian in 2003, where he spent almost 5 years learning, training and growing as a chef. He then joined The Landings Resort & Spa as a Chef de Partie for 1 year and moving to the Cap Maison Resort & Spa for another year as Chef de Partie.
Moving on to the next culinary challenge in the UK, Olivier spent 7 months working in an Italian restaurant and in a French Patisserie in the same time. He then returned to St. Lucia, where his career took a giant leap, when he become Head Chef at the Ti Bananne Restaurant, which is the sole restaurant of five stars boutique hotel in the heart of the tourist capital of St. Lucia, Rodney Bay.
He then moved to work for five years and managed the Big Chef Steakhouse Restaurant & Bar, along with “Tapas on the Bay” the first authentic tapas restaurant in St. Lucia as the Executive Chef. When the winds of change blew his way, he found himself on the tiny Island of Canouan, in the Grenadines, working for Canouan Resort & the Pinks Sands Club, a 5 star luxury resort, “where the billionaires come to escape the millionaires”. He then moved to beautiful Providenciales, in the Turks and Caicos, working as the Executive Sous Chef, for Seven Stars Resort & Spa.
Olivier joined the Nikki Beach Resort & Spa Dubai culinary team as Chef de Cuisine, in a strategic move to boost his career to higher heights
Cooking is his passion. The kitchen is his home.