Ghaya F. Oliveira brings her talent in both the science and creativity of pastry to her role as the Executive Pastry Chef at DANIEL. 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. Nearly 20 years later, she reached the pinnacle of the pastry profession, winning the James Beard Award for “Outstanding Pastry Chef” in 2017.
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. At Café Boulud, Ghaya was promoted on several occasions, first to Pastry Cook, then to Pastry Sous Chef. “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.
In July 2013, Boulud named Ghaya the Executive Pastry Chef at his flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness; but above all, she brings an unwavering desire to delight!