International
Olivier VITTE
Chef : 1 restaurant After a career in fashion, Olivier Vitte has taken over the running of his Bistro Sauvage in Annecy.
Before entering the restaurant business, Olivier Vitte worked in the ready-to-wear sector. "After several years, I began to get fed up with the fashion world", he confides. Although he has always enjoyed cooking, "having a passion and making a career out of it are two different things". But a training course with a life coach made him take the plunge.
"To apply to Ferrandi, you had to already have experience in the kitchen", so he landed a job as second at the Banquet des Troubadours, in Provins (Seine-et-Marne), then at Les Pères Populaires, in Paris, working with Elsa Marie. "Therewere two of us in the kitchen, and we did everything. I was even lucky enough to do two-three shifts as chef."
In 2015, Olivier Vitte entered the Ferrandi school in Paris and obtained his CAP cuisine. He then joined Inaki Aizpitarte's brigade at Le Châteaubriand restaurant in Paris.It was a great experience," he says, "we only did evening dishes, with surprise menus. There arethings I learned there that I still use." Then he continued at Gravity Bar, two in the kitchen with chef Frédéric Boucher.
In 2018, his wife was poached to work in Switzerland. "I saw an advert on the networks to work at Le Ouistiti à Roulettes, in Annecy. I was alone in the kitchen, managing 30 covers, starter-main course-dessert, every lunchtime." Two years later, he added to his CV the management of the Cheval à Bascule for two consecutive summers.
Since 2022, Olivier Vitte has been running the Bistro Sauvage in Annecy, which he opened with his wife, Aurore Mainfroy-Vitte. More than just a restaurant, the Bistro Sauvage is a place to live - karaoke evenings, soccer matches and ugly Christmas sweater contests take place every week. The chef's cuisine has been hailed by Gault&Millau, which has included it in the 2024 edition of its 109 - Le Sang neuf de la gastronomie française. Next step: opening a guest house!
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