Born in Brittany to a family involved in the restaurant business, Chef Ollivier Christien obtained his CAP “Certificat d’aptitude professionnelle” in pastry and
In 1986, Chef Christien began by spending a year working in New Zealand for the restaurant Bread of France. Back in France in 1987, Chef Christien became pastry chef for the Tirel-Guérin hotel, one Michelin star, before joining, in 1989, Le Grand Véfour, the three Michelin-starred Parisian restaurant, as their pastry Chef. Three years later, he left Paris and was recruited by another three-star establishment: Pierre Gagnaire in Saint-Étienne, where he stayed for two years.
In 1994, Chef Christien travelled to London where he spent 2 years working as pastry sous-chef at the Dorchester Hotel. Upon returning to Paris, in 1996, he worked as pastry Chef for the one Michelin star restaurant Stella Maris. Afterwards, he spent 3 years at the Hôtel du Crillon, the five-star hotel, as their pastry sous-chef, working under Chef Christophe Felder.
In 2000, Chef Christien joined Boiron Frères SAS as their pastry Chef but also to help promote the brand around the world.
From 2008 on, Chef Christien focused on teaching, becoming an instructor for the C. Felder School in Strasbourg and Paris.
Chef Ollivier Christien applies the same rules in his life and his pastry: “I have never denied my Breton roots and I have always liked simplicity, rigour, sensibility and the love of good food. The main idea is it should be very attractive and fresh, with recipes that have the capacity to evolve, just as we all must.”
Chef Christien joined Le Cordon Bleu Paris team of Chef Instructors in 2016.