Les Olives or as it used to be called Jo Olive's was born in the spring of 96, reuniting Olivier Pauloin-Valory and Joe Gray together again, having worked previously in the Celtic Mews in Dublin, they decided to open this new venture above Kavanagh's pub on Naas main street.

But in truth it all started back in the early eighties.

Olivier started is cooking career in a small village (Eyragues) in the Provence area of France, after a training period in another reputable restaurant near Avignon (Hostellerie la Cremaillere) and a catering college course of 3 years under his belt it was time to discover other things and develop its cooking career, his next move was to London not to learn English but to work for the bests chefs at that time, the famous Roux Brothers.

Starting in the old Gavroche, the Gavvers where he stayed 16 months starting as a commis chef and leaving to work in the 3 Michelin stars Gavroche for another 9 months, after leaving the Gavroche and a couple of private bank kitchens still for the Roux brothers it was time to move again and the next stop was the New Piccadilly Hotel part of the famous Gleneagle group, a five star hotel on Piccadilly London.

Opening the Terrace Garden restaurant and being promoted sous chef at the tender age of 19, one of London youngest 5 star hotel sous chef at that time.

Reorganisation in the hotel and the taking over by Meridien Group got Olivier to move to the Gastronomique Oak Room restaurant and its Michelin star.

Leaving the Meridien for the 2 Michelin stars Tante Claire restaurant for a short period it was back to Meridien to work with 3 Michelin stars chef Michel Lorrain from the famed Cote St Jacques in Joigny France but more importantly this is where he met Maeve, halfway between France and Ireland, on leaving Meridien Olivier had different priorities, Maeve a firm favourite in his life by now was by far more important than Truffles and Foie Gras!

So it was a move to a famous Islington Eatery, Fredericks for another short year and Olivier's first visit to Ireland during the easter week end of 87, it was then that he found his next job through a London work agency and it was with Maeve on tow that the two went to New Milton Hampshire and the Chewton Glen hotel another 1 Michelin star and another eventful year where Maeve almost lost her life in a car accident, as the bonding was now permanent it was time for engagement party, first meeting of both parents with lots of translation to be done having no French on one side and no English on the other.

The decision was taken to marry in Ireland in October 88, landing on these shores the previous September the first task was to find a new job, contacting all the top restaurant at that time it was Whites on the Green that Olivier chose; Michael Clifford was leaving and a new French Chef was on the way, it happens that Olivier had worked with him in London, next a couple of corporate jobs in the Smurfit group and then to Les Freres Jacques on Dame street; it was apparent that cooking levels in this country were behind the rest of Europe but progresses were made all the time.

A summer season in Gregans Castle Ballyvaughan Co Clare and a return to Dublin had Olivier working in the Puerto Bella, it was also Maeve and Olivier's birth of their first child and a move to the Celtic Mews.

After this came a 3 years stay in the K club at Straffan and the birth of their next two children it was just a short journey to Naas and the start of a new adventure.

So Jo Olive's was born, opening Punchestown week with a bang, it was amazing, in the middle of the mad cow period ostrich was the meat of the moment, always introducing new products to the area the restaurant was lovingly know as the Zoo by local punters, Emu, Antelope, Crocodile, Faw and the usual suspects of Snails and Frog's legs were at some stage on the menu, and of course the fish and seafood one of Olivier's first love, no farm fishes here, only the freshest well sourced seafood will be used in his kitchen.
Things settled a little but in 2000 the partnership ended, following the birth of their fourth child Maeve took over the front of house, followed by a four and a half months closure during which a major refurbishment of the premises took place, on reopening in May 2001 at last Les Olives was Born!

A new team on front and back and a return to the old Mediterranean traditions, no more fusion and eastern promises, cooking was back as it should be, a Lobster and Oyster tank was installed, with a much more confortable and airy restaurant, business restarted on a high.

More changes followed and the wine list was revamped listing around 200 bottles, awards and recognition followed and still the emphasis on fresh quality products makes Les Olives a restaurant not to miss.

Following the introduction of the smoking ban it was decided to start Les Olives Gourmet Food , restaurant food to have at home, the motto being "if we have enough time to do it we will do it for you" all enquiries are welcome and Olivier is at your disposal to discuss any requirements you might have. Being for menu organisation or that special ingredient that makes all the difference.

The future of the restaurant rest with you, the Foodies, the customers and friends that have been made over the years and for this you are graciously thanked!