Chef Olivier Paris joined Mandarin Oriental, Guangzhou as the Executive Pastry Chef in March 2016. Formally trained in the fine art of creating gourmet confectionary, patisseries and desserts, and mentored by leading figures in the profession in a succession of Michelin-Starred restaurants in Paris, Olivier Paris continues the Mandarin Oriental unbroken tradition of collecting world-class talents to ensure a full, five-star gastronomic experience for its guests.
His previous position was at a top, International hotel in Bangkok which he held the title of Executive Pastry Chef South Asia. He was assigned to oversee three properties in Thailand, two in Vietnam and one each in Indonesia and India. Chef Paris also spent six months as Executive Pastry Chef at the Beirut Souks’ 3 Michelin Stars STAY restaurant where he had the opportunity to work alongside the celebrated Yannick Alleno.
From June 2009 to June 2011, he was Executive Pastry Chef at the 1 Michelin Stars Le Laurent on the Champs Elysées in Paris where he created desserts for the a la carte menu. His recipes for Salon du Chocolat were published in Express-Paris Match and the well-received Laurent recipe book published in 2009.
He was also the consultant chef for the 2 Michelin Stars Guy Martin in Paris and contributed to celebrated outlets such as Sensing, Grand Véfour, Baccarat Cristal Room and Atelier Guy Martin. All this time, he was creating, collating and photographing new recipes for publication.
Other briefs stints in Paris included the 2 Michelin Stars Grand Véfour, 1 Michelin Star The Copenhagen, CHAI 33 Inventive Cuisine, Hotel du Louvre, La Maison du Chocolat, 3 Michelin Stars George V and Laduree, where he specialised in ice cream. Chef Paris was trained in ice carving with Gerard Taurin, in sugar art with Stéphane Klein, in macarons by Philippe Andrieux and studied at Mr. Perot (Meilleur Ouvrier de France) under Sébastien Bouillet.