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Chef Ghaya F. Oliveira

Executive Pastry Chef

 
Restaurants

Bar Boulud

 
Cuisine

Pastry

 
 
Signature Dishes
Coming Soon

 

 

 

 
 
 

About Working With This Chef

Days & Hours:

Uniform Provided:
In most cases

Insurance Required:
No

Stages Taking On: 
1-2 per month

Length of Each Stage Program: 
minimum 2 weeks

Consider Hiring the Stage at end of term:
Yes

 

 

 

 
For Applicants:

Expectations & Qualifications
Coming Soon

 
 
 
Mini Bio:

Any great pastry chef knows that baking is as much an accurate science as it is a creative endeavor. Fortunately, Bar Boulud Executive Pastry Chef Ghaya F. Oliveira has plenty of talent to spare in both areas. During her childhood in Tunisia, she was inspired to experiment in the kitchen alongside her mother while they created feasts for family and friends, always ending with a grand dessert. While Ghaya's first career was as a stock trader for Compagnie Generale d'Investissement in Tunis, after moving to the United States in 1998 to be with her sister, she chose to pursue creative challenges in the kitchen instead.


Upon graduating from the Culinary Academy and then
earning a degree in Restaurant Management from the French Culinary Institute, Ghaya joined Café Boulud in New York in 2001. As a pastry commis, under Executive Pastry Chef Remy Funfrock, Ghaya learned the
importance of precision and refined her technique.

 

 

 
 

If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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Look through all of the Chefs taking part in the Stage program