Our Team

As a cultured traveler, Chef Osier’s career transcends style and cities. He recently served as the Hilton New Orleans Riverside Executive Chef where his culinary philosophy focused on bringing the cuisines and culture of the city into the heartbeat of the hotel’s catering scene. Additionally, he served as Executive Sous Chef at California’s Hotel Del Coronado, where he was a key leader in annual revenue growth, reducing food waste and increasing kitchen efficiency. Prior experience includes serving as executive Sous chef at Sunriver Resort, instrumental to his growth in understanding of agriculture and ranching. He then had the opportunity to return his Alma Mater Auburn University and join the culinary team, where thrived as part their international Hospitality training program. This led a position as banquet chef at The Resort at Pelican Hill leading him to a focus on simple ingredients and meaningful food made with the highest caliber of precision.