Chef Olivier Saintemarie is the Executive Pastry Chef at J.B.I. Inc., Les Chefs de France in Lake Buena Vista, FL.
An immense passion for pastry and baking began for Saintemarie at the early age of 11, while spending time at his uncle’s bakeries in Paris during the holidays.
“I was fascinated with the dough mixing, the different processes and all the products you could make with simple but quality ingredients,” Saintemarie said.
Olivier abandoned a conventional path at fifteen after graduating high school and knew exactly where his destiny lay: baking.
During his apprenticeship at the Pavillon Dauphine in Paris, Saintemarie discovered the world of petit fours, plated desserts, chocolate and sugar work.
Following one year in the French Navy overseas, he began his advanced study. After five years of continuing education, several competitions, changing position at every opportunity, Pasteur, Vautier, Flo, JP.Hevin-Mof, and trying to learn as much as possible, Olivier secured his Master’s Degree.
In 1997, Saintemarie relocated from Paris to London, as the head Pastry Chef and production lead for Rensow, the main supplier in pastries for Heathrow and Gatwick airports. Always seeking advancement, he returned to the classroom, this time seeking a Cambridge certificate in advanced English.
Soon after, he joined the Disney Cruise lines in Venice where they were building their first 2 ships, Magic and Wonder. He quickly received a promotion to Executive Pastry Chef within only a few short months.
In 2003, Saintemarie followed an opportunity to work in Orlando, Florida in a French bakery while also heading up production for their sister restaurant and several coffee shops, later merging with Douce France Bakery in Winter Garden.
In 2011, Saintemarie began to share his extensive industry knowledge as instructor at the Notter School of Pastry Arts, teaching pastry and baking alongside World Champion Chef Ewald Notter.
Currently, Saintemarie is the Executive Pastry Chef at the French Pavillon at Epcot, leading in 2014 the opening of the company’s brand new 7,000-square-foot bakery and production kitchen.
His team of 35 takes care of bread and pastries for “Les Halles” Bakery shop, “Les Chefs de France,” the 220-seat Brasserie style restaurant, “Monsieur Paul,” the 110-seat fine dining and “L’Artisan des Glaces”, the artisan style ice cream shop.
Saintemarie was recognized as one of the “Top 10 Pastry Chef” in 2017 by Dessert Professional Magazine.
Chef Olivier Saintemarie will be participating in the chocolate competition tryout for Team USA 2019, August 14-15, 2017, at Grand Rapids Community College in Grand Rapids, Michigan.