The icing on the cake for weddings at Four Seasons Resort Orlando may just be that Executive Pastry Chef Rabii Saber makes the bride and groom’s wedding cake. Saber is truly a dessert genius, and due to his talents, he was invited to participate in the Coupe du Monde de la Patisserie—often referred to as a “Pastry Olympics.” Saber participated on the three-person American team at the event in Lyon, France in January 2017. The training went far beyond flour, sugar and eggs— think chocolate sculptures, various dessert presentation techniques, sculpted hydric ice, and much more.

After the intense competition, team USA took home 4th place overall. One dessert, a stunning chocolate cake called the “Curtain Rise” took home the highest honor in the chocolate category. The special cake featured several layers: a thin, crispy layer of chocolate with pieces of caramelized hazelnut; two layers of chocolate sponge cake; a delicate layer of Caraibe chocolate cremeux; and a layer of coffee bean crème brulee. The entire cake was wrapped with a thin chocolate glaze.

“I was truly honored to represent the United States in this prestigious dessert competition,” said Saber. “I consider chocolate art one of my strengths, and I am pleased that the cake won for this portion of the event.”

Saber took part in another spectacular event this spring… not an Olympics-style event as much as a “who’s who” in the culinary world. Saber presented alongside culinary masters such as Thomas Keller and Daniel Boulud at the renowned Pebble Beach Food & Wine Festival in late April.

“This was my first visit to California, and what a great introduction!,” said Saber. “Going to the most prestigious food and wine event in the country and cooking dinner with the team that just won the Gold Medal in the Boucuse d’Or—or culinary Olympics, as most call it— was a true dream.”

When he’s not traveling to represent Four Seasons Resort Orlando at prestigious festivals and events, Saber oversees all of the dessert production at Four Seasons Resort Orlando—from the always-trendy gelato flavors such at Lickety Split (such as the recent Guinness flavor for St. Patrick’s Day) to the decadent Black Bottom Peanut Butter Pie at The Lobby Bar and the addicting churros at Capa. For those with a sweet tooth, it’s a real treat to taste Saber’s incredible desserts.

More posts from July 2017

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