Olivier F. Rodriguez The Biltmore Hotel |
Born in Annecy, France, Olivier F. Rodriguez received
his CFA at Groisy, during which he apprenticed at Le Mogador and L’Auberge de Savoie.
There, he learned the fundamentals of pastry art and design. He moved to
America to work at the Ritz-Carlton Buckhead in Atlanta, Georgia and then
went on to work at Walt Disney World Swan and Dolphin Hotel in Orlando,
Florida and the Paris and Bally’s Hotel and Casino in Las Vegas,
Nevada. He is currently the executive pastry chef at the Biltmore hotel
in Coral Gables, Florida. |