Meet Chef Olivier RodriguezTake a look at one of the Biltmore Hotel's esteemed chefs, Olivier Rodriguez, who was born in France and has made birthday cakes for Celine Dion.
Chef Olivier Rodriquez
Executive Pastry Chef
Born in Annecy, France, Chef Olivier Rodriguez grew to love the culinary arts by helping his parents run their restaurant from a very young age. Always drawn to the pastry kitchen, Rodriguez knew early in his life that this would be his calling. He completed four years at the Centre de Formation CFA de Groisy in Annecy, France, two of which he spent specializing in pastry.
Rodriguez joined the Biltmore as the Executive Pastry Chef in 2007 from the Bally’s and Paris hotel group in Las Vegas, where he was the Assistant Executive Pastry Chef. His other previous roles include Assistant Pastry Chef at the Swan and Dolphin in Orlando, Florida, as well as Assistant Pastry Chef at the Ritz Carlton in Atlanta, Georgia.
His signature sweets and flair for creativity have found their ideal showplace at the Biltmore
Interview With Chef Olivier Rodriquez
1. Where were you born?
Annecy, France (in the Alps)
2. Did you always know you wanted to be a chef?
Yes – since a young age. I lived above the restaurant that my parents owned, I grew up in this industry. I was always drawn to the pastry kitchen. I knew that was where I wanted to be.
3. What was your first kitchen job?
My first job in the kitchen was a dishwasher.
4. Who do you consider to be your most influential culinary mentor/teacher?
Laurent Branlard who was my chef at the Swan and Dolphin in Disney.
5. What is the oddest ingredient or meal you have ever had?
Durian (the fruit that is banished in certain places in Southeast Asia for its offensive odor).
6. Have you ever cooked for someone famous?
I have made a few cakes for Celine Dion.
7. Do you cook at home? What do you have in your refrigerator?
Yes I do, mostly veggies and fruit.
8. Any memorable kitchen disasters?
I was going to an off-premise event and as we were traveling there the truck that contained the food took a sharp turn and all the individual desserts fell over and were completely destroyed. In a hurry we had to call the kitchen to begin making hundreds of more desserts.
9. Speaking of disasters…what beverage or cocktail do you like to unwind with?
Once in a while, I like to have a mojito., but I do not drink that much.
10. What is your favorite dessert?
I don’t crave sweets too often but when I do, I love to go to the McDonald’s drive through and order a caramel sundae with nuts.