With over 15 years of international experience in Paris, New York, Monaco, and Saint Marie, Wilfrid Hocquet joins FIG & OLIVE as Executive Chef. French born and classically trained, he has worked under the tutelage of some of the most renowned chefs around the world, including the acclaimed Alain Ducasse and Daniel Boulud.
From the inception of his career, Hocquet has played critical roles in a number of highly distinguished French restaurants. Within the first two years of receiving his Technical Degree in Culinary Arts, Hocquet began working as a junior chef at the 3 Michelin-starred restaurant Le Louis XV by Alain Ducasse and within seven years from receiving his graduate degree, he advanced to Chef de Cuisine for several of Ducasse’s high caliber French restaurants including La Bastide de Moustiers in Saint Marie and Benoit in Paris.
Next, Hocquet began working with Daniel Boulud—regarded as one of America’s leading culinary authorities—as Chef de Partie Tournant at his New York City flagship restaurant Daniel. It was here he honed his contemporary approach to soulful cooking rooted in French tradition and developed the unique and extraordinary ability to transform raw ingredients into amazing and innovative works of art.
Hocquet brings his creativity, extraordinary skill set, and vision to FIG & OLIVE as Executive Chef to inspire the brand’s growth strategy and advance expansion throughout both the U.S. and internationally.