Partner & Executive Chef
Olivier began cooking professionally at age 16, tempted into the kitchen after visiting local restaurants in his hometown of Strasbourg, France. As a young cook, he began at Le Cerf, a two star Michelin restaurant in Marlenheim, where he was fortunate to establish a rapport with Chefs Michel Husser and Philippe Jego who would become his mentors. Olivier followed Jego to become his Sous-Chef at La Clarière in La Petite Pierre in the Alsatian countryside before moving to New York City six years later.
He made contact with Chef Daniel Boulud, who recognized the caliber of Olivier’s training as well as his drive. Boulud offered him a position at Café Boulud, where Olivier worked under the direction of Café Boulud’s then Executive Chef, Andrew Carmellini. Olivier was promoted to Executive Chef of db bistro moderne in 2004 and stayed there for 6 years before being promoted to a Corporate Chef position in 2010.
As Corporate Chef he managed culinary training and operations at all properties in The Dinex Group, and was integral to the successful openings of Bar Boulud in London, db bistro & Oyster Bar in Singapore, Épicerie Boulud, Boulud Sud in NYC, Maison Boulud in Montreal, Café Boulud in Toronto and more. Chef Muller looks forward to bringing his leadership, culinary creativity and execution, and financial mindfulness to Faubourg.
Partner & Operating Director
Dominique was born in Beaupréau, France. At age seventeen, while studying hospitality management at Lycée Nicolas Appert near Nantes (Loire Valley), he was able to get a taste of working in both the front and the back of the house, staging in a hotel restaurants in Brittany, Bordeaux and Switzerland. In 1994, Paulin obtained a bachelor degree in Hospitality Management and moved to Paris to fulfill his military service, working as a maîtred’ for former secretary François Bayrou in the Ministry of Education. During that period, he was able to travel to the other side of the Atlantic for his first U.S. visit; the connection was instantaneous.
In 1997, he moved to New York City to start working for Chef Daniel Boulud at a time when The Dinex Group ran only one restaurant on the Upper East Side. When he completed his tenure in 2018, the group operated seventeen restaurants internationally. Following many years as the General Manager of Cafe Boulud on Manhattan’s Upper East Side - one of Boulud’s marquee properties within The Surrey Hotel - Dominique joined the corporate team in 2014 as a Director of Operations. In that position he gained expertise developing service teams capable of delivering consistently outstanding guest experiences, planned and executed hundreds of private events, and improved the financial results of restaurants across the group.