Pastry Chef Olga Spivak trained at the Ecole Nationale Supérieure de la Pâtisserie by Alain Ducasse and worked at a renowned patisserie in Paris under the guidance of a Meilleur Ouvrier de France (MOF). She continued to build her knowledge and expertise through taking classes with some of the best professionals in the world, including Melissa Coppel, Jordi Bordas, Francois Brunet, Daniel Alvarez, and Alexandre Bourdeaux. Being very focused on her craft, Olga prides herself on precision and excellence. All of her creations must embody her values: the highest quality of ingredients and craftsmanship, simplicity, and maximum respect for tradition. She bases her work on a constant effort to excel and cares for every detail of her products in a minimalist trend-setting style. Her passion is what makes Le Beau very special.