Olivier Berger


Pastry chef – Restaurants of the Hôtel de Paris

olivier berger

Originally from Upper Savoy, Olivier Berger carried out his apprenticeship with an excellent pastry chef and chocolate maker in Sallanches at the foot of the Mont Blanc.


After obtaining his CAP diploma, he came to work at a French pâtisserie. Then he discovered gastronomic food at the Hôtel Beau Rivage in Geneva for a year before moving on to the restaurant Pierre Gagnaire in Saint Etienne.


In 1995 he had the opportunity to join the Louis XV team as a commis (chef) with Alain Ducasse. He continued to move up and in 1996 succeeded Frédéric Robert as pastry chef until January 2008 when, following Franck Cerutti‘s request, he became pastry chef of the Hôtel de Paris (Le Grill, Le Côté Jardin and La Salle Empire).


His cakes, desserts, bread, pastries and home-made chocolates are prepared with high-quality ingredients in harmony with the seasons.