ETUDIER EN FRANCE REALISER MON REVE

Double master en marketing international et en gestion de marques de luxe de SKEMA, et a travaillé pour des sociétés de marques internationales telles que LVMH et Dubail. Il possède des idées et une expérience riches dans le marketing de marque et les industries créatives. Après son retour en Chine, il a fondé UP Studio, un bureau de conception très innovant axé sur la création d'effets et de valeur ajoutée pour les clients et les marques avec expressions artistiques. Son équipe est composée de designers et d'artistes. Ses clients comprennent Galeries et espaces d’art, espaces d’exposition, résidences privées, espaces publics, marques de mode et de grande consommation.

Master ingénieur en Systèmes Embarqués d'Institut Supérieur d'Electronique de Paris (ISEP). Il a effectué un stage dans un laboratoire de communication en lumière visible 5G, et a mené des recherches et obtenu des résultats dans les domaines de robots éducatifs, de véhicules aériens sans pilote, des équipements sportifs et de la réalité virtuelle, etc.

Born in the town of Perpignan, located in the south of France, Chef Olivier Paredes began his professional culinary education at an early age and graduated from the international hotel school of Toulouse with a “Certicat d’Aptitude Professionnelle (CAP)” in pastry and a CAP in cuisine, Brevet of hotel bakery technician, restaurant service and Higher technician certicate (catering hotel management).

Chef Olivier started his dynamic career at a 4-star hotel in Toulouse. Discovering his love for pastry, he moved to Paris and worked at the famous historic restaurant “Flo Prestige Paris” as a pastry chef. He then became the chief pastry chef at the Ministry of Defense Paris. One year later, he was hired by the Michelin-starred restaurant “Shoenenbourg” as a pastry chef.

The professional accumulation eventually lead him to the development of his own business. Three years later, he returned to Toulouse and initiated his own pastry shop “les couleur du sucré”. During 20 years of operation, he never stopped the pursuit of perfection. He was awarded the prestigious Louis Berger trophy (the artistic piece of sugar) and nished second in the Professional category at Championnat de France du Dessert.

Education is also a special skill and passion of chef Olivier. He used to be a professor at CFA Muret and teacher in GRETA adult training as a certied trainer for the professional pastry chefs. As a trainer of students at Olympiades des Métiers (national and international nal) he was also awarded Best Master of Learning in 2008 and 2014.

In 2016, chef Olivier Paredes joined the elite teaching sta of LE CORDON BLEU Shanghai as Pastry Teaching Supervisor. Two years later he was promoted to the position of Technical Director for Pastry.