Fait Maison believes we have created a nucleus, a family between the front of the house staff and the back of the house staff. It is the family that works together.  Fait Maison provides to our staff a family meal created by the chefs and cooks every day that one of our staff members are at work.  We believe this “nucleus” is a strong bond between our team and sets us apart.  We encourage our staff to get to know the other members of the staff and call everyone by their name.  We feel this is extremely important. 

 

We take pride in teaching our front of the house team to always be professional and courteous, but not pretentious.  We encourage professionalism in all areas of our staff.      The back of the house staff learns the French way or methods used in cooking. We change our menu seasonally as this encourages everyone learning.  

Olivier Bouzerand. - CHEF / Co-Owner

 

I was born in Pithiviers, France

I had the extreme privilege to start my professional career at Restaurant : La Palme D’Or, Hôtel MARTINEZ, Cannes, France which was and is still awarded of 2 Michelin Stars (best 100 restaurants in France)

After that, I had the opportunity to expand my knowledge and experience at the restaurant : Ledoyen, Paris, France which is awarded of 3 Michelin Stars (at that time the best 23 restaurants in France)

In 1997, I felt that I was ready to operate my own restaurant. and opened the Restaurant : Le Patio in the city of Saint-Jean-de-Luz, on the Côte-Basque, as the Chef and Owner.  After a year the restaurant became the best restaurant in the city, according to the Michelin Guide.

In 2004, I had the opportunity to sell Le Patio.  I decided to move back to the city I had my first culinary experience, Cannes, France.  I purchased  and opened the Restaurant : Le Mesclun in Cannes as the Chef and Owner.  The restaurant was awarded the 4th best restaurant of Cannes by the Michelin Guide and in June, 2015, the New York Daily Meal recommended Le Mesclun as one of five best restaurants out of 750 in Cannes to go to when you attend the Cannes International Film Festival.

 

I sold the restaurant in July, 2016 and moved to Edmond, Oklahoma to start the fantastic experience as Executive Chef and Co-Owner of Fait Maison Restaurant.

 Gregory Martin

Second de Cuisine at Fait Maison 

 

    I was born in Kansas City, Missouri on June 3, 1986.  

 

    As a veteran of our United States Navy of five years, I had the opportunity to travel extensively around the world discovering new flavors and techniques.  After the US Navy, I signed up at the Art Institute in Jacksonville, Florida and continued my culinary learning.  During this time, I worked at many high-end country clubs and hotels around the country.   

    I graduated from the Art Institute in 2013.  Afterwards, I traveled back to Texas to work with the Dallas Cowboy’s Golf Club.  I later became a traveling chef while also pursuing a pastry certificate at Le Cordon Bleu out of Dallas, Texas, which has since closed.  I graduated from Le Cordon Bleu in 2015.  After continuing to travel and learn, I soon became a food consultant as well as a private chef to many celebrities.  I started a YouTube channel where I host many cooking classes to teach others a culinary experience.  In 2018, I started my own business called Mero founded for modern new American cuisine and street food.  I was able to come to Oklahoma City to participate in the Oklahoma Outdoor Food Show as well as Chef Fest, 2019. 

 

    On September 29, 2020 I married Elena who is a Benefit Coordinator with an Indian Clinic. I am very blessed with one son and 3 daughters; (Easton 12, Rayna 10, Melanie 6 and Olivia 2.)  Elena has a huge support family here locally in Oklahoma. 

 

    In October, 2020, I moved to Oklahoma and became Second de Cuisine at Fait Maison in Edmond.  I enjoy learning and becoming better each day.  My family motto is “good, better, best, never, let it rest till good is better and better is the best.”

152 East 5th Street

Edmond, Ok, 73034 

email :

reservations@fait-maison-ok.com