After several years of training, Olivier became a pastry chef at prestigious establishments in Dinard and then in Tignes. He quickly climbed the ranks, working as Head Pastry Chef in Cancale and then as co-managing Pastry Chef at the Michelin-listed restaurant 'Le Bout du Quai.' He left Brittany in 2013 to pursue his passion in Paris, where he initially supervised the organization and production of desserts and pastries for the three Café Pouchkine boutiques before joining the famous Shangri-La Hotel as Sous-Chef Pastry Chef in 2015. In April 2018, he joined the team at the Ritz Escoffier School to teach pastry.