Olivier Lainé

Olivier Lainé is a Pastry Chef and Instructor at the Ritz Escoffier School.

Originally from Brittany, Olivier Lainé inherited his passion for gastronomy from his father and was introduced to pastry at a very early age during his first internship. Inspired by this experience, he pursued a CAP-BEP in Pastry at Lycée Louis Guilloux, where two key encounters shaped his path: Eric Fillatre, his first instructor, and Laurent Le Daniel, Meilleur Ouvrier de France Pastry Chef.

Olivier Lainé began his professional career in Cannes, at L’Oasis Restaurant, a two-Michelin-star establishment, where he focused extensively on flavor pairings and a more innovative approach to pastry. He then returned to Brittany to open a family restaurant, combining pastry and entrepreneurship for five years. His passion for boutique pastry eventually led him back to Paris, where he worked for the renowned Café Pouchkine, followed by the Shangri-La Paris, alongside Michael Bartocetti.

Throughout these years, education and knowledge transmission became central to his professional vision. In 2018, he chose to dedicate himself fully to teaching by becoming an instructor at the prestigious Ritz Escoffier School.

In 2025, he was appointed Pastry Chef of the Ritz Paris, with the position taking effect on January 1, 2026, succeeding François Perret as head of the palace’s sweet offerings. This appointment marks a major milestone in his career, confirming both his legitimacy and talent within one of Paris’s most prestigious institutions. Today, he embodies the pastry renewal of the Ritz and continues his mission to teach, transmit, and create at the highest level of excellence.

For VoilaChef, Olivier Lainé shares his passion for exceptional pastry with clarity and precision through three refined creations: a soft Savoy sponge with a heart of Tatin-style confit apples, a delicate tartlet with subtle exotic fruit notes, and an elegant flower-shaped entremets with perfectly balanced flavors of chocolate, pecan nuts, and exotic fruits.