From Passion to Perseverance:
Elizabeth’s 50 DREAMS Conversation with Chef Olivier Elzer
About Chef Olivier Elzer
Olivier Elzer is a French chef and restaurateur celebrated for his innovative approach to French cuisine. Trained in prestigious Michelin-starred kitchens in France, he went on to lead some of Hong Kong’s most renowned restaurants, including Pierre at the Mandarin Oriental and L’Atelier de Joël Robuchon.
As Culinary Director of L’Envol at The St. Regis Hong Kong, he earned two Michelin stars, and he now develops and oversees multiple restaurant concepts across Asia, including Clarence. In 2022, he was awarded the title of Knight in the Order of Agricultural Merit by the French Republic, recognizing his contributions to gastronomy.
At just 12 years old, Elizabeth sat across from one of the world’s most renowned chefs, Olivier Elzer, a three-Michelin-starred culinary visionary. As part of her 50 DREAMS project, which gives her the chance to meet and learn from inspiring leaders, Elizabeth engaged Chef Elzer in a candid discussion about dreams, resilience, and what it takes to succeed.
A Childhood Shaped by Challenge
Olivier shared openly about his early years.
His father passed away when he was only four, leaving his mother to raise him and his siblings alone. While this forced him to take on responsibility earlier than most, he explained how hardship forged the discipline and drive that would later fuel his career.
Finding His Calling
At 14, Olivier discovered his passion for cooking. Growing up in Alsace, surrounded by farms and family traditions rooted in food, becoming a chef felt natural. But he also realized that talent alone was not enough. “There are levels to everything,” he told Elizabeth. “You can cook pizza for a village, or you can aim to be among the best in the world.”
Hard Work and Routine
Olivier described his early routine: sports in the morning, long hours in the kitchen, then back again the next day. For 25 years, this rhythm shaped his life. But as he transitioned from chef to entrepreneur, opening six restaurants (and more to come), he had to learn to break routines and embrace new challenges.
On Mistakes and Success
When Elizabeth asked about mistakes, Olivier was clear:
He values mistakes more than successes. “Mistakes make you grow. Success, you just enjoy.”
His proudest achievement? Not his Michelin stars, but his family. After years of 18-hour days, he now treasures breakfast with his young son and the time he once missed with his daughter.
Advice for the Next Generation
For Elizabeth, Chef Elzer emphasized three lessons:
Stay driven. Progress comes from small daily steps.
Find your own passion. “If you love it, 18 hours don’t feel like work.”
Be ready to adapt. With AI and technology reshaping careers, many jobs of the future don’t exist yet.
He closed by reminding her that passion, resilience, and continuous learning are timeless foundations for any path.
Elizabeth’s Reflection
For Elizabeth, the meeting was more than an interview; it was a glimpse into the mindset of a world-class chef and entrepreneur. “I think it’s a nice opportunity for myself,” she said, “and I believe it will come in handy in the future.”