English 
French Chef de Partie – Venise Simplon Orient Express
Feb 2025 – Present
- Organisation & mise en place in a zero-error environment.
- Meeting very high client expectations with rigor and precision.
Victor Ollendorff
🧠 Professional Summary
Originally from Corsica and passionate about pastry and gastronomy from an early age, I trained at École Ducasse and gained experience in prestigious establishments, from Le Pavillon in New York (1★ Michelin) to the legendary Orient Express. There, I learned the standards of fine dining, team coordination, and the discipline required to perform under pressure, while developing strong adaptability. I am eager to continue my growth through restaurant openings and by refining my techniques, bringing my energy, curiosity, and teamwork spirit to the brigade, with the ambition to keep evolving in team leadership.
💼 Work Experiences
Founder & Chef – WeChef.fr
Oct 2024 – Feb 2025
- Developed and launched a culinary platform
- Organized private chef events and pop-ups.
- Created social media content.
Pastry Tournant / Sous-Chef – Le Pavillon (NYC)
Jun 2022 – Aug 2024
- I was responsible to organize services for above 200 covers
- Supported Cheffe Yoko in chocolate work & service management.
- Created desserts adapted to fine dining clientele.
Assistant – Cacao Barry Academy (NYC)
Jan 2024 – Aug 2024
- Helped organize masterclasses.
- Supported 12-person masterclass setup.
- I networked with chefs.
🎯 My Goals
- Continue to develop my culinary techniques
- Work alongside passionate culinary teams, learning from diverse talents while expanding my professional network.
- Gain experience in opening and organizing a restaurant (pre-opening, SOP, service flow).
Professional Recommendations
A Taste of My Work
Selected Creations & Signature Plates
A curated selection of desserts I’ve created and dishes I had the privilege to work on throughout my career.
