Originally from Upper Savoy, Chef Olivier Berger carried out his apprenticeship with an excellent pastry chef and a chocolate maker in Sallanches, at the foot of Mont Blanc. After obtaining his CAP diploma, he worked at several French patisseries, then discovered gastronomic food at the Hotel Beau Rivage in Geneva, Switzerland. After a year, he moved up to Restaurant Pierre Gagnaire in St Etienne.
In 1995, he joined the Alain DUCASSE Louis XV team as commis with Alain Ducasse. He continued to move up, and in 1996, he succeeded Frederic Robert as pastry chef. It was in 1998, while the Great Chefs television crew was taping Executive Chef Franck Cerutti at the request of Ducasse, that Chef Olivier was able to prepare a chocolate tart for the taping.
He remained the Chef Patisserie until January 2008 when, at the request of Chef Cerutti, he became pastry chef of the Hotel de Paris (Le Grill, Le Cote Jardin and LaSalle Empire).