Olivier Valade

A brilliant and prestigious chef who has worked in the four corners of France, from Monaco to Metz via Paris, Saint-Malo, Courchevel, and Burgundy, he notably earned a Michelin Red Guide star in a Breton restaurant in 2016.

Who is he?

His career in renowned establishments has allowed him to perfect his skills, to increase his experience and to put his talent at the service of Château Saint-Jean.

The kitchen
Its terroir
Know-how

A recognized chef

This 41-year-old chef has a nice resume. We learn that his passage in prestigious kitchens has trained the young man from the beginning in the profession. A military service in the kitchen of the Prime Minister, at the Matignon Hotel; then sous-chef at the Relais Bernard Loiseau, in Saulieu, a stint at the Hélène Darroze restaurant in Paris and the Le Divellec restaurant, in which he was second chef.

Back to the roots

©chef-olivier-valade-chateau-saint-jean-montlucon-10|SYLVAIN CLAIRE

After five years in Brittany, Olivier Valade is seduced by the project of the Chateau Saint-Jean, it is for him the prospect of a return to his roots and a beautiful challenge.
Born in Brive-la-Gaillarde (Corrèze), he lived all his childhood in Auvergne and Creuse. As a teenager, he often came to Montluçon, a city he knows well.
Hope is in the sublime and gigantic kitchens to reach the milky way very quickly.