Our Team
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Chicago native and James Beard Award finalist Oliver Poilevey is the chef and co-owner of Chez Poulet, Obélix, Taqueria Chignon, Mariscos San Pedro and longtime Bucktown staple Le Bouchon. Raised in restaurants, he began cooking at 13 under his father, Chef Jean-Claude Poilevey, before working in France and kitchens across the country. Today, alongside his brother Nicolas, Oliver carries forward his family’s approach to French cooking with a distinctly Chicago point of view.
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Nicolas Poilevey is the co-owner and longtime wine mind behind Chez Poulet, Obélix, and Le Bouchon. For the past decade, he’s shaped the restaurants’ wine programs with a focus on thoughtful, approachable bottles that showcase the breadth of French wine. Alongside his brother Oliver, Nicolas continues their family’s restaurant legacy, bringing a sharp point of view and an easy, unpretentious approach to wine and hospitality.
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Liz Cook is the Director of Operations for the restaurant group behind Chez Poulet, bringing a deep sense of hospitality, a love of good food, and an eye for keeping things running smoothly. Before joining the team, she worked with John Manion at El Che and Brasero, and most recently served as Service Manager at Obélix. Equal parts warm host, sharp operator, and killer DJ, Liz helps keep the restaurants organized without losing the personality that makes them feel like home.
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Keagan Beresford is the Chef de Cuisine at Chez Poulet and Le Bouchon, where he leads the kitchen and, naturally, takes his chicken very seriously. Joining the opening team at Obélix gave him the opportunity to pursue a longstanding interest in French cooking, followed by his time as the chef at Rootstock, which fostered an appreciation for seasonal, local produce. Through his work at Obélix and Le Bouchon, Keagan honed in on the kind of cook, and eventually chef, he wanted to be—rooted in French technique and shaped by the ingredients and seasons of the Midwest.
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Born and raised in Chicago, Executive Sous Chef Oscar is a proud descendant of Guanajuato, Mexico, bringing that heritage and work ethic into every kitchen he enters. He spent more than a decade honing his craft on the line at some of Chicago’s most respected restaurants, including La Sardine, Obélix, Three Aces, The Purple Pig, and Perilla. Built on consistency, grit, and a deep respect for the process, his career has taken him steadily through the ranks and now to the kitchen at Chez Poulet.
