Ciesielski was a component of the 2005 rebirth of Tony’s when he developed a uniquely collaborative European menu that married his French roots, modern Italian and Asian inspirations with Vallone. Tony's new menu was met with enthusiastic acclaim, just adding another gem to the crown that Tony’s wears as a Houston culinary landmark.

Ciesielski perfected his craft as the sous chef of Michelin three-star restaurant Bernard Loiseau, 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 paved the way to an impressive stint as personal chef to the Onassis family in Switzerland. After that Ciesielski voyaged to the Unites States in 1991, where his Houston career began as executive chef at La Colombe d’Or. 

Last year Ciesielski traveled to New York to assist Charles Clark in competing on "Iron Chef America," a culinary competition show on FoodNetwork. The team lost to Mario Batali by only one point.  

Intrigued by the ever-expanding culinary landscape it offers, Ciesielski will continue to make Houston his home. He will pursue his life-long dream of owning a business of his own. While he plans his concept Ciesielski (who is renowned for his tireless discipline) will complement his 
resumé with restaurant consulting and catering in addition to offering interim services as a private chef.

I spoke with Olivier this afternoon and he told me that restaurants can contact him for assistance with kitchen and/or front-of-the-house concerns, menu development and concept development. He can also teach kitchen staff new recipes and cooking techniques.

For catering, Olivier told me that he'd like to do small dinner parties in private homes, and large parties are not out of the question.
 
And something even more fun - you can learn to cook from Olivier in your very own home with one-on-one cooking lessons!

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