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Olivier Rodriguez
Executive Pastry Chef

Since joining the Biltmore in 2007, Olivier Rodriguez infused the property with his signature sweets at the hotel’s restaurants, banquets and special events. His flair for creativity and passion for pastry have found their ideal showplace at the Biltmore.

A native of Annecy, France, Olivier Rodriguez graduated from Groisy Culinary School completing studies in pastry, chocolate, ice cream, confectionery and gourmet cuisine. During his student years, he apprenticed at Le Mogador pastry shop, and upon graduating, he joined the team at L’Auberge de Savoie working under Chef Francois Casset.

In 1999, Rodriguez launched his career in the United States at the Ritz-Carlton Hotel headquarters in Buckhead, Atlanta, rising to the rank of Assistant Pastry Chef within three years.

His next move took him to Orlando, Florida, where he was Assistant Pastry Chef at the Walt Disney World Swan and Dolphin Resort. At this venue, Rodriguez became involved in large-scale banquets and extensive decorative showpieces, working with Executive Pastry Chef and World Pastry Champion Laurent Branlard.

In 2005, Rodriguez was invited to join Harra’s Casino Hotels in Las Vegas as Pastry Chef for both Paris and Bally’s hotels, working with Executive Chef Jean-Claude Canestrier, World Pastry Champion and recipient of the Meilleur Ouvrier de France award by the French government. During his tenure in Las Vegas, Rodriguez was responsible for Lenôtre Patisserie, JJ’s Boulangerie and supervised daily pastry production for 10 restaurants, room service and banquets for up to 5,000 guests.

Olivier Rodriguez won Gold medals at both the 2001 and 2002 Southern Classic Pastry Competition in Atlanta for his chocolate centerpiece, and won Silver medals for his plated desserts.