Olivier Pistre

The Path

At Château de la Chevre D'Or in Eze-Village, France, Olivier Pistre worked as Executive Sous-Chef early in his career, a role that placed him in a demanding hospitality environment from the outset. He then moved into the Executive Chef position at Shangri-La Hotel Kuala Lumpur in Kuala Lumpur, Malaysia, taking on the wider responsibility that comes with running a top-level kitchen. Since 2019, he has held the Executive Chef role at Jade on 36 in Shanghai. The progression is clear in the titles: from sous-chef to Executive Chef, and from France to Malaysia to China.

The Work Today

At Jade on 36, the kitchen leads through the logic of Modern French cuisine. For Olivier Pistre, that means working from a defined culinary language while still leaving space for individual interpretation. The point is stated plainly in his own words: “It gives me great pleasure to imbue my DNA into the dishes and interpret my culinary inspirations and showcase them through my cooking.” The method is direct: technique first, then personal expression inside the plate.

Signature

Olivier's signature dishes include blue lobster and Ningxia Lamb. The pairing shows range across product and register: one dish sits in the language of French seafood cookery, the other in a more robust mode. Taken together, they point to a chef working with structure, restraint, and a clear sense of ingredient identity.

In Their Words “It gives me great pleasure to imbue my DNA into the dishes and interpret my culinary inspirations and showcase them through my cooking.”

Acclaim

The professional markers here are the appointments themselves: Executive Chef in Kuala Lumpur and Executive Chef in Shanghai. The sequence matters. It shows leadership recognized across major hotel kitchens, and a career built through sustained responsibility rather than a single distinction. In Olivier Pistre's case, the record is read through titles, geography, and the steady practice of Modern French cuisine.