Chef Rabii Saber, an acclaimed pastry chef known for his innovative desserts and masterful chocolate sculptures, has been appointed logistics co-director for Club Coupe du Monde Team USA. In this role, he will collaborate with Chef Olivier Saintemarie, a 2019 team member, to ensure the team’s readiness for international competitions, including the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.
Born in Meknes, Morocco, Chef Saber’s culinary journey began in his mother’s kitchen, where he first developed his passion for pastry. “My mother was my first teacher, and she taught me to cook with love and attention to detail,” Saber said.
Saber found joy in the late-night sessions where his mother prepared sweets, often using ingredients like honey and almonds for the next day’s holiday celebrations. He continued to embrace his love for culinary pursuits and remained a dedicated helper in his mother’s kitchen.
Four Seasons Resort Orlando/Rabii Saber/Instagram
This early influence set the foundation for a career that would lead him to some of the world’s most renowned kitchens, from five-star restaurants across Europe to esteemed establishments in the United States.
At 18, Saber enrolled in a Hostelry Technique in Culinary Arts program at ITHT in Morocco. During an apprenticeship, he decided to focus on pastries. He started his pastry career working for some of the top hotels and restaurants in the world, including the Hotel Sofitel Diwan, Greenbrier Hotel and Resort in White Sulphur Springs, West Virginia, and the Bellagio Resort in Las Vegas.
Chef Saber currently serves as executive pastry chef at Four Seasons Resort Orlando. Before that, he brought a touch of the Hawaiian Islands to Orlando from his previous role at Four Seasons Resort Lanai. At both resorts, he has been celebrated for leveraging local produce to craft inspiring desserts for multiple dining outlets and banquet operations. His talent and dedication earned him recognition as a semifinalist for the James Beard Awards in the Outstanding Pastry Chef category in both 2019 and 2022.
In 2017, Saber was selected to represent the United States at the prestigious Coupe du Monde de la Pâtisserie. Competing alongside his talented teammates, chefs Bill Foltz, Victor Dagatan, and Robert Nieto, and under the expert guidance of their coaches, chefs Roy Pell and Christophe Feyt, the team achieved an impressive fourth place out of 22 nations. Saber’s exceptional chocolate cake earned the award for the best in the competition, while Dagatan’s ice sculpture was recognized as the best, and the team was honored as the Most Eco-Responsible Team. This remarkable experience solidified Saber’s status as a leading figure in the pastry world and deepened his commitment to advancing the art of pastry.
Saber’s leadership and expertise will be crucial as the organization prepares for various upcoming competitions..
“Being part of Pastry Team USA is a tremendous honor,” Saber said. “It’s a chance to showcase the best of American pastry on an international platform, and I am excited to contribute to our success.”
In an interview with Pastry Arts Magazine, Saber was asked what advice he has for professionals, particularly pastry chefs early in their careers. He said, “Looking at what’s happening now in the current pastry field, I believe you have to make certain sacrifices. The main sacrifice is you need to let go of your ego. Believing in yourself is good, but let the ego go.
“And if you strive to work somewhere good, don’t look only for title or pay, look for what you’re going to achieve as far as skills or experience. Something that will help you down the road in future jobs,” he continued. “Pastry is a craft. It’s something that you do with your hands. You need to master it. To do that, you need to practice. And with that practice is going to come perfection.”
Saber’s appointment reflects his deep commitment to the pastry arts and his dedication to upholding the high standards that Pastry Team USA is known for.
Collaborating with Saintemarie and the other executive board members, Saber is poised to introduce new levels of innovation and precision to the team. Together, they will work to ensure that Pastry Team USA continues to be a strong and competitive force on the global stage.
