Local Chef Oliver

For the past 10 years, I have been cooking privately for individuals, families and private companies throughout the Bay Area. From meal planning for individuals with severe dietary restrictions to formal 5 course dinner parties and large full service events of 150, there is no challenge too great that I will not meet with grace, professionalism, and plates of exquisite food.

I have found training from being the black swan, the friendly, personable, inquisitive mind, in the veritable pirate ships that are the majority of professional cooking. For over 20 years I have been in the culinary world doing everything from washing dishes to managing kitchens and being a sous chef in a high end sustainable focused restaurant. No matter my position I have always found tutelage and mentoring from chefs who have seen my passion, talent, and potential.

My story of food started when I was 5 years old and my mother brought a stool to have me help make my favorite food, pizza. I was hooked. While pursuing other passions I studied Math and Physics and traveled the world extensively. I soaked up flavors and learned the applied physics and phase changes. When I realized that I was more interested in applying what I learned to cook, I knew that my calling is in the kitchen. I enjoy the story that a plate of food can be, from the farmer planting a seed to the inspiration of flavors from around the world and to the art of implementing a perfect dish for someone to enjoy.

My style of cooking is intuitive to the foods I use, I believe that amazing meals start with the finest fresh, local ingredients and by using impeccable technique to make a dish shine from the ground up. I enjoy problem solving, thinking quick on my feet and showing why culinary arts is a true art form.

Food is the backbone of families and communities and says a lot about who we are. It is my hope to share with you what I have learned, my passion and stories through the food that I make.