Victor Ogliastro - CV

Victor Ollendorff

0641161930

France

Class B driver's license

wechef.fr

Who am I ?

Passionate pastry chef and entrepreneur, I had the privilege of training at École Ducasse, recognized as the best pastry school in the world. My journey has taken me to Michelin-starred establishments such as Le Pavillon in New York, where I enhanced my expertise in culinary creation, large-scale organization, and my ability to collaborate with others in a demanding profession. Fine dining has always been about more than just food for me—it's about the people, the exchange of ideas, and the constant evolution of our craft. I thrive on connecting with talented professionals, learning from different perspectives, and finding new ways to push creativity in gastronomy.

Work History

Founder and Chef - WeChef.fr (11/2024 - Present)

Developing and launching a platform dedicated to culinary collaboration among professionals.

Organizing private chef events and pop-ups for businesses and individuals.

Creating social media content highlighting fine dining dishes.

Connecting with local producers and professionals for authentic projects.

Pastry Tournant/sous chef - Le Pavillon, New York (06/2022 - 08/2024)

Organized services for up to 200 covers.

Supported stress management and logistics during high-pressure situations.

Assisted Chef Yoko with specialized tasks (chocolate work, service management).

Created new desserts tailored for high-end dining services.

Assistant (next to my job) - Cacao Barry Academy, New York (01/2024 - 08/2024)

Learned about consulting masterclasses.

Organized a masterclass for 12 participants.

Explored the importance of social media for industry visibility.

Networked with top professionals in the field.

Pastry Cook - Xavier Brignon, Besançon (01/2021 - 09/2021)

Enhanced technical skills and efficiency.

Managed and trained pastry interns.

Participated in masterclasses for professional development.

Pastry Cook - Philippe Segond, Aix-en-Provence (01/2020 - 09/2020)

Learned organization and traditional pastry craftsmanship under MOF supervision.

My Current Goals and Ambitions

Gaining experience in prestigious establishments

Continuing to work in high-end culinary environments, collaborating with top professionals, to refine my expertise in fine dining.

Expanding my professional network globally:

Building connections with chefs and industry leaders to exchange knowledge, innovate, and grow as a culinary professional.

Developing my creativity to craft unique and refined dishes:

Constantly improving my skills to create innovative recipes that balance technique, flavor, and aesthetics.

Fostering Sustainability and Well-being in the Industry:

I strive to cook with intention, giving priority to ethical sourcing and mindful resource use, but also to create a kitchen culture built on respect, teamwork, and well-being. A positive atmosphere in the kitchen isn’t a luxury—it’s the foundation of great gastronomy.