Ghaya Oliveira Biography

Any great pastry chef knows that baking is as much an accurate science as it is a creative endeavor. Fortunately DANIEL Executive Pastry Chef Ghaya F. Oliveira has talent to spare in both areas. Ghaya’s first career was not in the kitchen but as a stock trader in her native Tunisia but after moving to the United States in 1998 she chose to pursue creative challenges in the kitchen rather than on the trading floor.
Upon graduating from the Culinary Academy and then earning a degree in Restaurant Management from the French Culinary Institute Ghaya joined Café Boulud in New York in 2001. As a pastry commis under Executive Pastry Chef Remy Funfrock Ghaya learned the importance of precision and refined her technique. At Café Boulud Ghaya was promoted on several occasions first to Pastry Cook then to Pastry Sous Chef. She continued to learn from Chef Funfrock as well as Daniel Boulud’s Corporate Pastry Chef Eric Bertoia. She credits the former with teaching her to cook fruit with delicacy care and respect for their natural flavors. “I slowly worked my way up” says Ghaya. “Time didn’t matter because I was so hungry to learn.”
When Chef Daniel Boulud opened Bar Boulud in 2007 he called upon Ghaya to become Executive Pastry Chef. She became responsible for menu development and sourcing ingredients citing the local farmers’ markets as inspiration. When neighboring Boulud Sud opened in May 2011 Ghaya’s sheer talent and ambition led Boulud to make her the Executive Pastry Chef there too. At Boulud Sud she debuted her Grapefruit Givré – a whimsical dessert composed of a frozen grapefruit filled with grapefruit sorbet fresh grapefruit jam sesame crumble sesame foam and rose water loukoum topped with halva ‘hair’– which has received countless press accolades and praises from diners.

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