Born and raised in New England, Oliver Antunes grew up in the Berkshire Hills.A graduate of the New England Culinary Institute in Burlington, Vt., he worked locally for several years at Bistro Rouge in West Stockbridge and Wheatleigh Hotel and Restaurant in Lenox. He then moved to France to pursue his culinary career, working in Lyon and Paris,for chefs such as Alain Ducasse and Yannick Aléno. When he moved back to the U.S. in 2013, he set his sights on Napa Valley, where he worked as a Sous Chef at The Restaurant at Meadowood in St-Helena, Calif.
In 2018 Oliver returned to Bistro Rouge as Executive Chef, where he had the opportunity to cook his own food and meet many local farmers and purveyors. His food is rooted in European technique but draws inspiration from around the world.
He loves evoking common childhood memories through his food as well as playing with the very diverse culinary world of New England and beyond. Spending his formative culinary years in numerous fine-dining establishments, he learned early on to strive for innovation while maintaining certain traditions to provide his guests with an unforgettable dining experience.
