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.
Derek Austin Courtney. - CHEF
I grew up in the small, rural town of Alvin, Texas, the youngest of three brothers. As a young boy I was always interested in food and learning about it, which led me to be quite the large young man.
At the age of twenty-one, I began a seven-year culinary educational journey. I first attended Galveston Community College where I received a culinary certification and then completed my culinary management
degree from Alvin Community College. Next, I moved to Rohnert Park, California to complete The Culinary Institute of America at Greystone's Baking and Pastry Certification.
Finally, I returned home to Alvin, TX to complete my Bachelors's in Hotel and Restaurant Management at The Hilton School of Hospitality at The University of Houston.
Throughout my educational journey, I have sought out and worked jobs that continually push my knowledge and skill level higher. My first job was as a Garde Mange cook at The Renaissance Hotel (Forbes, 4 Stars) at The Arboretum, in Austin Texas. My next job was at The Omni Hotel (AAA, 5 Diamonds) in River Oaks, Houston, where I was hired as a Pastry Cook and within a year was given the position of Pastry Chef. My next job was as a Commis cook at The Read's Hotel, in Mallorca Spain, Restaurant Bacchus (1 Michelin Star). I then returned to the States to work as the Assistant Pastry Chef at The Westin Riverfront Resort & Spa At Beaver Creek Mountain in Vail, Colorado (named best resort in the mainland U.S. 2010 by Conde Nast Traveler.)
Then, I was given a wonderful opportunity to work as Demi Chef de Partie in Salach, Germany, at The Burg Staufeneck Hotel (1 Michelin Star). It was there I met my future French wife, who would ask me to come and live in Lyon, France with her. After working for two years around the Rhone Alps and southern Region of France, first as the Pastry Chef at Le Grotte Saint Loup in Lyon, and then as the Sous Chef at Le Petit Cafe, in Oppede le Vieux.
I finally came to Le Mesclun in Cannes, France. Le Mesclun, owned by Chef Olivier Bouzerand, is where and with whom I have worked for as Sous Chef for the last four years. And now, with the wonderful opportunity given to me by Chef Olivier, and Susan Wedel, I am proud to bring all that I have learned and practiced for so long to those who seek to find a wonderful homemade meal, made with the utmost care and professionalism.
Larry Coleman. - Head-Server
I have been in the restaurant industry for the past 15 years. I am a graduate from Edmond North High School, and was born and raised here in Edmond, Oklahoma. I started my professional waiting career at a local favorite restaurant, the Flat Tire which serves primarily burgers located here in Edmond. I moved on to some semi-formal Italian restaurants continuing my waiting career then on to our country clubs here in the Metro..like Quail Creek, Oak Tree National, and Oak Tree Golf and Country Club to name a few.. then finally I found myself welcomed here at Fait Maison. I have been at Fait Maison since October, 2017 and trained for over a month prior to our opening November 16, 2017.