Having started his career with a cookery apprenticeship in 1987, Olivier Oddos went on to work in several reputable restaurants including the Relais & Chateaux, the famous Drouant Restaurant, and as sous chef at La Tour d’Argent where he worked with Chef Bernard Guilhaudin. Since joining Le Cordon Bleu nine years ago, his talent and skill have taken him to new levels to become executive chef at the Kobe school in 2003 and executive chef cuisine for Japan, and technical director for Tokyo in 2007.
Oliver Oddos will be presenting an Epicurean Delights menu at Pontini
from 27 April to 1 May 2009 (except 30 April).
