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.
Michael Paske - Second de Cuisine
I was born the month of March of 1980 and raised in Oklahoma City, Oklahoma. A 1999 graduate of Putnam City High School, I was selected for The Coach House Apprenticeship Program in Oklahoma City, Oklahoma.
Over the years, I have had the privilege of working with and under the direction of many wonderful influential people in my career. I have collaborated on menu designs, developed recipes, worked as a caterer, performed cooking classes, and conducted special wine dinners. Within these years, I have developed relationships with vendors and guests.
I support giving back to the community that has given me so many opportunities. I have been a Chef coordinator helping to organize Chef”s feast for the past two years. This event raises money for the Regional Food Bank of Oklahoma. I helped organize smaller local restaurants and chefs to donate their time, help, and to provide food for the event. -The event raised over $100,000 dollars every year, featuring over 20 different chefs and their restaurants. At this event, on average, we serve over 600 people. I am proud to say I have been a part of this event for 10 years.
I have also had the opportunity to work with Pro Start, an organization who works with high school students that wish to go into the service industry, i.e. cooking, hotels, front of house management, over all hospitality industry. Before the school closed, I mentored students at Centennial High School for four years. I was a featured chef for Odyssey d Culinar, which raises money for scholarships to help Pro Start Students going to college to further their education. I have also judged FCCLA events at Francis Tuttle for their state wide events.
I have a beautiful family with my two daughters, Bailey and Charlie, and wife, Audrey. What keeps me going and happy in this industry is an ever growing passion to cook and feed people. This new chapter in my career, I am very excited to work with Olivier Bouzerand at Fait Maison creating amazing memories for our guests, and also helping to create the best fine dinning experience in Oklahoma.
Culinary Partner, The Hamilton Superette and Lounge; Oklahoma city, Oklahoma — 2019-2020
Chef de Cuisine, Cafe7/ Venue7; Oklahoma City, Oklahoma — 2017-2019
Executive Chef, Boulevard Steak House; Edmond, Oklahoma — 2016-2017
Chef de Cuisine, Cafe7; Oklahoma City — 2011-2016
Sous chef; LobbyBar/Tasting Room, Oklahoma City,Oklahoma — 2008-2012
CoExecutiveChef/General Manager; Primos d Italia, — 2002-2008
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.