Chef Olivier Carlos is the executive pastry chef at the Flamingo on the Las Vegas Strip and is the man responsible for a team of two assistant pastry chefs and 20 bakers who produce the breads, pastries and deserts for the resort’s six inspired restaurants, pastry shop, buffet (4,500 guests a day) and extensive banquet facilities. Producing more than 8,000 pastries daily, Carlos and his team continually seek to raise the standards of gourmet pastry, creating exquisite American and European desserts for an international clientele at Flamingo Las Vegas. In 1992, Olivier earned 3rd place in Coupe de France competition in France.
Aside from fulfilling his current duties at the Flamingo Las Vegas, Chef Carlos is also teaching at the College of Southern Nevada’s Culinary Program. He goes above teaching his students just baking and creating exquisite sugar arts—he inspires them to such a degree that the progression of their work is like that of a culinary professional.
I was fortunate to have spent some time with Chef Carlos recently in his Flamingo pastry operation to experience some hands-on pastry and cake decorating instruction. This charming gentle giant of a chef with a quick wit and sense of humor is generous with his baking advice and clearly enjoys teaching. His students are indeed very lucky to have this chef influence their careers, and guests at the Flamingo are fortunate to sample his passion for very fine pastries, breads and desserts.
Some of Chef Carlos’ recipes are featured in the very handsome tome “ The Seven Stars Cookbook”. His recipes and tips are featured along with those of Bradley Ogden, Bobby Flay, John Besh, Francois Payard, Paul Prudhomme and Guy Savoy in this massive, beautifully photographed and edited book that deserves a place in every serious cookbook collection.