Oliver Plust
About Oliver Plust
Oliver Plust serves as the Regional Manager and Culinary R+D at Tender Greens and as the Corporate Executive Chef at One Table Restaurant Brands, both roles based in the Los Angeles Metropolitan Area. With over two decades of culinary experience, he has held various positions in renowned establishments, including Marriott International and Trader Vic's Worldwide.
Work at Tender Greens
Oliver Plust has served as Regional Manager and Culinary R+D at Tender Greens since 2014. In this role, he oversees operations and culinary development within the Los Angeles Metropolitan Area. His responsibilities include managing regional teams and enhancing the culinary offerings of the restaurant chain, which focuses on fresh, seasonal ingredients and sustainable practices.
Current Role at One Table Restaurant Brands
Since 2022, Oliver Plust has held the position of Corporate Executive Chef at One Table Restaurant Brands. In this capacity, he is responsible for overseeing culinary operations and menu development across the brand's various restaurant concepts. His expertise contributes to the brand's commitment to quality and innovation in the dining experience.
Previous Experience at Marriott International
Oliver Plust has extensive experience with Marriott International, where he worked in various roles. He served as Senior Sous Chef at the Ritz Carlton from 2012 to 2014. Prior to that, he completed an 18-month International Management Training Program at JW Marriott Atlanta from 1999 to 2000. He also held the position of Chef De Cuisine at Bradley Ogden's Parcel 104 from 2004 to 2012, where he contributed to the restaurant's culinary success.
Culinary Background and Training
Oliver Plust's culinary career began in Germany, where he worked as a Sous Chef at Best Western Seehotel Frankenhorst from 1997 to 1999. He then moved to Hong Kong, serving as Restaurant Chef at JW Marriott Hotel from 2000 to 2002. Following this, he worked as a Sous Chef at Trader Vic's Worldwide in Palo Alto, California, from 2002 to 2004. This diverse background has equipped him with a broad range of culinary skills and experiences.