Olivier Dubois

Contributing Editor, Taste

Olivier grew up in his family's Michelin-starred restaurant in Lyon, inheriting a deep reverence for culinary arts. After training as a sommelier, he discovered his true calling was writing about the experiences surrounding the table. For two decades, he was a fixture at 'Le Figaro,' where his restaurant reviews were considered the gold standard. He is the author of three books, including the James Beard Award-winning 'The Terroir of Memory.' Olivier's writing is known for its sensorial richness and its celebration of the artisans—the chefs, vintners, and farmers—behind every great meal.