Having worked at Michelin-starred restaurants for years, Chef Olivier Pistre has joined Shangri-La Bosphorus, Istanbul as executive chef in 2015. Presenting unique experiences by combining Asian culture with Turkish hospitality, the hotel will take guests on a magical journey of delicacies with Chef Olivier.
Following his graduation from the patisserie division in Mazamet, France, Chef Olivier started his professional cooking journey, through which he has been adding his inspirations into the French gastronomy and samples of world cuisines for 10 years. Before his transfer to Istanbul from Shangri-La Hotel Paris, Chef Olivier started his professional cookery career in Le Richelieu, France in 1995. He worked at Les Pyrénées until 1997, at Michel Chabran and Le Pastel between 1997 and 1998, at Le Pastel, Toulous and Cannes restaurants between 1998 and 2000 as commis de cuisine, demi-chef de partie, chef de partie and chef de partie tournant, sous chef de cuisine, chef de cuisine and chef, respectively.
Chef Olivier worked as a demi-chef de partie until 2001 at Le Gulf Stream, Roscoff, following his duty as demi-chef de partie at Bidaossa restaurant in the Hendaye region of France. Thanks to his curiosity, talent and courage, after having been promoted as sous chef de cuisine at Château de Taulane restaurant, La Martre, he worked at Le Point Rouge, Monaco, where he had the chance to work with Chef A. Scheib, the “best chef in France, 2002-2004”. Between 2004 and 2009, Chef Olivier continued his successful career at La Chèvre d’Or, one of the best restaurants in Eze Village, as a chef adjoint alongside the Michelin-starred Chef P. Labbé.
Shangri-La Bosphorus, Istanbul’s food and beverage outlets include IST TOO, which offers gourmet world-cuisine dishes; Shang Palace, greeting the city with exotic Cantonese cuisine since its opening; and Lobby Lounge, which turns tea hours into joyful rituals. Underlining the contribution of working in the authentic, luxury ambiance and far-eastern culture of Shangri-La to his creativity, Chef Olivier aims to offer unequalled experiences to guests with freshly coddled unique tastes. He emphasises the feeling of tranquillity and happiness, which he believes will make 2015 a year of success for himself and Shangri-La Bosphorus, Istanbul. He revels in introducing new tastes to his guests and will take local and international guests in Istanbul on a journey in the faraway realms of flavours, from China’s Cantonese cuisine to world cuisines.
