i. Biography
Signature
Jorge's signature dishes include Brioche perdue. In a line-up of city kitchens and senior posts, Brioche perdue reads as a clear point of reference. The dish names a recurring part of Jorge Olarte’s work without needing extra framing: a signature that sits inside a broader menu language rather than outside it. For another artisan, that is often the useful detail — the named plate that helps locate a chef’s register.
Recognition
The accolade to state plainly is the executive-chef title at Café A. It follows a career with senior responsibilities already recorded in the work history: Head Chef at Fish Cheeks from 2017 to 2018, Chef de Cuisine at Folk, and chef at Resident. That progression gives the current appointment its weight. Olarte’s recognition is carried by the specificity of the kitchens and roles: Fish Cheeks, Folk, Resident, and now Café A in Uriage-les-Bains. The arc is not one of noisy fanfare, but of accumulated responsibility, with each position adding to the authority he now brings to the table.
The Climb
New York City was the first proving ground, and the work there moved through kitchens with distinct tempos and identities. Jorge Olarte worked as chef at Cafe Boulud, then at Momofuku Ma Peche and Momofuku Ssam Bar, before continuing on to Gwynnett Street in New York City, NY. Each stop sharpened a different part of the job: pace, precision, and consistency under pressure. That path then widened beyond New York. From 2022, he served as chef at Resident in Brooklyn, NY, while also holding chef-de-cuisine responsibility in Nashville and working in private kitchens, where the setting demands a different kind of attentiveness. His specialty in Italian flavor sits within that record as one more defined thread in a career that has moved across cities, formats, and service demands.
Today
At Café A in Uriage-les-Bains, France, the current work is led by the title Executive Chef. The restaurant’s cooking is described as modern cuisine with specific regional anchors, a brief that points to discipline over display and to a kitchen shaped by place rather than by generic style. It is a French post, but one informed by years spent in different dining rooms and different service structures. What carries into the room now is the practical range built earlier: New York City chef posts, Brooklyn restaurant work, Nashville chef-de-cuisine responsibility, private kitchens, and Italian flavor as a specialty. In this role, the useful facts are direct — Executive Chef, Café A, Uriage-les-Bains, modern cuisine with specific regional anchors — and the work sits in that frame.
Profile updated August 2026
FAQ
Asked of Jorge
What is Jorge Olarte's current role?
As of 2026, Jorge Olarte is Executive Chef.
Where did Jorge Olarte work before?
Jorge Olarte's earlier career included Cafe Boulud, Momofuku Ma Peche, and Momofuku Ssam Bar.
What is Jorge Olarte known for?
Italian flavor.
