PRESS KIT
Cedrik Ollivault hails from the beautiful city of Rennes, France, located in the northwestern region. For as far as he can remember, cooking was always in his mind as he observed his parents creating magic in the cuisine with their secret ingredient: love
A man of action, chef Cedrik, attended the CCI professional school of Rennes while learning at the same time at L’Escu de Runfao the star Michelin restaurant of chef Alain Duhoux, just outside of his home town. Three years to perfect his technic from apprentice to sous chef, and his career was launched.
Chef Ollivault’s culinary passion also draws from his surf-side upbringing where he found intrigue in the ever-changing natural landscape. This eyes-wide-open approach drew him to spend a summer practicing his pastry skills in St. Barth’s, which then led him to the boarder of the Mediterranean Sea with two-star Michelin Chef, Christian Morriset where he continued honing his skills. Thereafter, Chef Ollivault accepted title of Executive Chef at Hotel Bora Bora Lagoon Resort & Spa. From there, Chef Ollivault went on to work with Le Brando in French Polynesia, One and Only The Palm in Dubai, Disney cruise’s prestigious Remy restaurant, and has just recently announced his position of Executive Chef at Rosewood Le Guanahani, St. Barth’s, effective Summer of 2022.
Chef Ollivault joins Rosewood Le Guanahani with a vision to reimagine the resort’s culinary experience and to develop a passionate team of creatives to see his strategy through. “It is my responsibility to ensure that we create exceptional memories for our guests minds and the pallets.”, says Chef Ollivault, adding that “Combining my passion for cooking, island life and stunning natural environments led me to joining Rosewood Le Guanahani. Revisiting the culinary concepts of the Beach House here on property is a wonderful challenge: there are multiple atmospheres within which allows our team to constantly refresh the energy and menus throughout the day while blending fresh, new flavors with expertly crafted techniques.”, Chef Ollivault concludes.
Outside of work, Chef Ollivault spends his time with his loving wife and family, and still manages to find time to surf and practice guitar. He also consistently strives to learn new techniques and steadfastly follows his motto of “Happy staff, happy guest”, while creating an accepting and supportive work environment.
