The Godfrey Hotel Hollywood Appoints Olivier Rousselle as Executive Chef
The Godfrey Hotel Hollywood announces the appointment of Olivier Rousselle as executive chef of the SoCal-centric, all-day restaurant, ALK ("About Last Knife"), and the expansive, 12,000 sq. ft. I|O Rooftop. With nearly three decades of experience in the food and beverage industry (including The Luxe Hotel and Michael's in Los Angeles), Rousselle now brings his local and international culinary expertise to the lifestyle hotel in the heart of Hollywood, overseeing the culinary program for the entire property and introducing refreshed menus to both spaces.
"With my lifelong passion for the culinary arts, I take inspiration from many sources and hope to bring some new excitement to the food and beverage offerings here at the hotel," says Rousselle. "I am thrilled to share my take on fresh California cuisine with the guests of The Godfrey, while continuing to bring the culinary program of the hotel to the forefront within the bustling community of restaurants in Los Angeles."
Rousselle grew up in Paris, France, with strong family roots in Gascogne and Bordeaux-both known as two of the great gourmet regions of the country-and was introduced to gastronomy from a young age. Ignited by his passion for the culinary world, Rousselle began culinary school at the age of 16 and went on to sharpen his skills at Boodle's, a prestigious gentlemen's club in London. There he worked under the guidance of Chef Keith Podmore, known for his work at Boodle's serving distinguished guests and various British Royals as well as also acting as a mentor to renowned Scottish chef, Andrew Fairlie, the culinary mind behind the 2 Michelin Star Restaurant Andrew Fairlie. Rousselle had his sights on traveling, and ventured to South Africa to work on the culinary team of La Couronne Hotel and Winery. After moving to Santa Monica, CA in 2000, Rousselle was Michael's executive chef until 2004 when he joined the Luxe Hotels team to promote his signature California French cuisine at the hotel's different outlets and banquet events.
Serving breakfast, lunch, happy hour, dinner, and weekend brunch, ALK's new menu stays true to Rousselle's culinary vision while maintaining the seasonally driven energy of the restaurant.
Rousselle also works with the hotel's food and beverage team to finesse the menu of rooftop lounge and bar, I|O Rooftop, which offers many of the signature items available downstairs in addition to handcrafted sushi and nigiri to pair with craft cocktails, beer, and wine.