About Us

After more than a decade as acclaimed executive chef at Tony’s, Olivier Ciesielski is working on several projects including consulting, catering as well as offering his services in the interim as a private chef.

During his tenure at Tony’s, Ciesielski’s skillful cuisine propelled the restaurant into the culinary spotlight with national accolades including Esquire’s “Best New Restaurant” in 2005 and Wine Spectator’s “Best Restaurant in Texas” and received four stars, the highest rating, from the Houston Chronicle. Ciesielski was an essential component of the 2005 rebirth of Tony’s, when he developed a uniquely collaborative European menu marrying his French roots with modern Italian -- even Asian – inspirations. The new menu and his talents were met with enthusiastic acclaim, anchoring Tony’s position as a Houston culinary landmark.

Olivier, known for his artistry, looks forward to creating inventive, beautiful fare in the city that has made him feel at home and looks forward to continuing his dominant presence on the ever-expanding culinary scene in Houston.

Ciesielski perfected his craft as the sous chef of Michelin three-star restaurant Bernard Loiseau, as well as in the kitchens of France’s leading pastry chef Yves Thuries, and at the celebrated Le Crillon in Paris. He quickly garnered a reputation as ‘one of the best and the brightest,’ and his talents soon led him to an impressive stint as personal chef to the Onassis Family in Switzerland before voyaging to the States in 1991 where he started his career in Houston as the executive chef at La Colombe D’Or.

    Charities:

  • Woodforest Charitable Foundation, 2008