Raised in southwestern Ohio, Michael Ollier learned to respect and admire the art of food preparation early on. With a BFA from the Art Academy of Cincinnati under his belt, his interest turned to the culinary arts taking him across the country and around the globe. Michael's desire to hone his skills took him to the kitchens of Chez Panisse in Berkeley and Savoy in New York City. He drew upon the expertise of Philippe Girard at Ecole Lenotre outside of Paris. He attained the rank of sous-chef at Parker's Restaurant in Cleveland where he has spent the past four years. He has been regularly invited to be a guest chef at the North Union Farmer's Market in Cleveland. Michael is an active member of many conscientious organizations including the Chef's Collaborative, American Farmland Trust, and Slow Food. As a triathlete in constant training, he knows the importance of proper nutrition and food quality. Michael has moved to Wooster with his wife, Anne-Marie Savoie, to again work beside Michael Mariola, fellow sous-chef from Parker’s and proprietor of the South Market Bistro. Michael Ollier was eagerly invited to South Market Bistro because of his dedication to the art of fine cuisine and because of his coinciding support of sustainable agriculture, local farmers, seasonal dishes, and quality foods.
