Who is the chef

Olivier Le Calvez
Executive Chef, El Catrin

Olivier Le Calvez was born in Mexico and brings over 25 years of experience to El Catrin. Possessing an inherent love for food, Chef Le Calvez was born to a Mexican mother and French father. His culinary scope extends beyond that of his native country, to include European, Asian and Latin American cuisines.



After Chef Le Calvez finished his studies in France as a young man, he returned to Mexico to begin his career and in 1994 he met legendary Mexican chef Olivier Lombard. Together Olivier Le Calvez and Olivier Lombard started a program for aspiring young chefs called “Cours D’Aprantisage Profesionel”. In 1996 Chef Le Calvez officially became a member of the Mexico Vatel Club Chef Association.



Chef Le Calvez’s has worked at some of the most highly renowned hotels, restaurants, festivals and events in Mexico. His experience includes, Chef at Macaroni Grill Mexico, Corporate Chef at Beer Factory and Santa Fe Café, Director of Kut Global Entertainment Services in Monterrey Nuevo Leon in Latin Americas first arena, Monterrey Arena Executive Sous Chef and then Executive Chef of China Grill Mexico. In 2008 he was admitted as a member of The French Culinary Academy of Mexico.



In addition to teaching at Le Cordon Bleu Mexico, Chef Le Calvez was named among the top 10 chefs of Mexico by the Buena Mesa. Calvez has been recognized for his culinary excellence in Reforma News, Donde Ir magazine, Gourmet.com magazine, Universal News and Chilango magazine. He has also been featured on video for Al Sabor Del Chef and Gourmet.com. Chef Le Calvez went on to become Corporate Chef at Modern Mexican restaurants with Richard Sandoval & Placido Domingo, Chef Director of Ituarte Catering house, Instructor at the Cordon Bleu Mexico culinary institute, and Chef Instructor of Asian, Fusion, Mexican and French cuisines. In 2012 he became the Chef and Manager of the new prestigious Hotel in Mexico City, Live Aqua Bosques.



In addition to shaping a truly exceptional Mexican menu with authentic flavours and techniques, Chef Olivier also influences a service philosophy with a distinct point of view. With Chef Calvez’s guidance, uncompromising service is the result of staff who are fully educated on every part of the menu. He strives to have every guest feel truly at home, so they are able to genuinely unwind, enjoy and have dining experiences that exceed expectations. Put in his own words: “Having the opportunity to come to The Distillery District has meant being able to show Toronto something different: Authentic and Modern Mexican Cuisine. Mexican food is full of colors, flavors, stories and culture. I strive to translate these things into food; to create experiences that feel like home.