Chef Olivier Saintemarie’s journey in the world of pastry is a testament to his deep-rooted passion and relentless pursuit of excellence. His love for baking was sparked at the age of 11 during holidays spent at his uncle’s bakeries in Paris. This early exposure to the art of pastry set the course for his future, and by age 15, Saintemarie had made the bold decision to forgo a conventional education to pursue his passion full-time.
Saintemarie, who is currently the logistics co-director alongside Chef Rabii Saber, began honing his skills during an apprenticeship at the prestigious Pavillon Dauphine in Paris. There, he immersed himself in the intricate world of petit fours, plated desserts, and the delicate craft of chocolate and sugar work. His commitment to mastering his craft was evident from the start, and he quickly rose through the ranks, taking on prestigious positions across Europe.
In 1997, Saintemarie relocated to London, where he became the head pastry chef and production lead for Rensow, the main supplier of pastries for Heathrow and Gatwick airports. His desire to continually expand his knowledge led him to pursue a Cambridge certificate in advanced English, a move that would later serve him well in his international career.
Saintemarie’s expertise caught the attention of Disney Cruise Lines, and he was soon appointed as the executive pastry chef during the construction of the first two Disney ships, Magic and Wonder, in Venice. His leadership and innovative approach to pastry were key to the success of the cruise line’s culinary offerings.
In 2003, Saintemarie brought his talents to Orlando, Florida, where he initially worked in a French bakery before taking on a larger role heading up production for their sister restaurant and several coffee shops. His reputation as a skilled pastry chef continued to grow, leading to a teaching position at the Notter School of Pastry Arts in 2011, where he shared his extensive industry knowledge with aspiring pastry chefs.
In 2013, Saintemarie became the executive pastry chef at the French Pavilion at Epcot, a role that marked a significant milestone in his career. He led the opening of a state-of-the-art 7,000-square-foot bakery and production kitchen, along with the artisan ice cream shop, L’Artisan des Glaces. Under his leadership, a team of 40 maintains the high standards of French pastry across various outlets within the pavilion, including Les Halles Bakery Shop, Les Chefs de France, and Monsieur Paul.
Recognized as one of the top 10 pastry chefs by Dessert Professional Magazine in 2017, Saintemarie’s contributions to the pastry world have been widely acknowledged. His expertise and creativity were further showcased when he joined the 2019 U.S. Pastry Team, representing the nation on an international stage.
Saintemarie’s role on the 2019 U.S. Pastry Team was a defining moment in his career, demonstrating his exceptional skill and commitment to the craft. Collaborating with Chefs Victor Dagatan (now Pastry Team USA’s sculptures coach), Nicholas Chevrieux, Jordan Snider (team alternate and 2023 team member), and Laurent Branlard (coach, now the international judge and head coach), Saintemarie, who was the chocolate candidate, contributed to the team’s meticulous preparations and presentations at the Coupe du Monde de la Pâtisserie.
Today, Saintemarie continues to push the boundaries of pastry. In addtion to his position as the culinary director of the French Pavilion at Epcot, he is a partner in the acclaimed La Maison du Macaron in Orlando, Florida. His journey, marked by a relentless pursuit of knowledge and innovation, serves as an inspiration to pastry chefs worldwide.
