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+1 510-982-1382
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Serving Berkeley and surrounding area
North Oakland
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Specialties
Local Chef Oliver specializes in personal and family meals, small caterings, dinner parties, and coursed meals.
He has a focus on sustainable, local and organic ingredients that are cooked with a young perspective, years of professional cooking experience, and elegant delicacy to create nutritious and enlivening food just for you!
Local Chef Oliver’s goal is to provide you with foods that optimize your time, health and taste experience.
What he brings to you is many years of knowledge, passion, and an earnest drive to participate in the story of food in your life and in our communities as well.
He is taking amazing ingredients to make amazing foods. Creating comfort foods from around the world with the twist of organic, in season and local ingredients.
History
Established in 2013.
Started cooking at the age of four, when his mom patiently pulled out a chair for him to stand on so he could get his hands in the pizza dough. To experience the science, the alchemy, the magic of flour becoming crust, the power of creating a new food from an older form– it was immediate. He was hooked. At 14, with a highschool work-permit he joined the workforce in his first professional kitchen.
He has been managing and running kitchens as sous chef for the past 5 years under the tutelage of chefs with a primary ethic of understanding the global politics of food, sustainability, and organic agriculture. These mentors have not only taught him techniques and skills but also shown him where business and sustainability meet.
What Oliver brings to you is many years of knowledge, passion and an earnest drive to participate in the story of food in your life and in our communities as well.
Meet the Business Owner
Oliver B.
Business Owner
Started cooking at the age of four, when his mom patiently pulled out a chair for him to stand on so he could get his hands in the pizza dough. To experience the science, the alchemy, the magic of flour becoming crust, the power of creating a new food from an older form– it was immediate. He was hooked. At 14, with a highschool work-permit he joined the workforce in his first professional kitchen.
He has been managing and running kitchens as sous chef for the past 5 years under the tutelage of chefs with a primary ethic of understanding the global politics of food, sustainability, and organic agriculture. These mentors have not only taught him techniques and skills but also shown him where business and sustainability meet.
What Oliver brings to you is many years of knowledge, passion and an earnest drive to participate in the story of food in your life and in our communities as well.
