Click here for ADA Accessibility Information
Olivier Alex HS 275x275 - Olivier, Alex

Alex Olivier

Area 31

Executive Chef Alex Olivier “Food is innovative simplicity, an artistic approach using fresh ingredients flavored with global influences both modern and classical.” Chef Alex Olivier is the newly appointed, Executive Chef at Area 31 / Epic Hotel, Miami a Kimpton Group. The culinary talents of Chef Alex Olivier are reflected in his striking, innovative & diversity of cultures where he synthesizes international flavors with local markets and the blending of culinary worlds to create new, hybrid and creative dishes. A South African native, Alex grew up in small historical town called Vryheid, where his curiosity for food started with his dad, from hunting wild springbok, butchering and curing meat, to simple and elegant garden to table food. Alex graduated from in 1992 and was then drafted for military service to serve his country for a year. Alex, started his career working in a small local Italian Restaurant which boosted his apprenticeship training at the luxurious, Sol Kerzner`s, Beverly Hills Hotel which was South Africa’s first five star graded hotel in Umhlanga. Alex later moved on to the Cape Sun Inter Continental where he graduated from the South African Chefs Association Scholarship program and received his diploma in Culinary Arts and Hotel Management from Technicon of Witwatersrand Hotel School Having been trained in the culinary skills and fundamentals of French Cuisine, he had the privilege of working in some of South Africa’s finest hotels. Alex then decided to trade in the wondrous cascading mountains of Cape Town to join Crystal Cruises “Symphony” a luxury five star cruise line that has won many awards for being the best food & beverage Luxury cruise line at sea. As a Chef Poissonier Alex learnt that with hard work, commitment and dedications comes great rewards. Still curious about food and travel, he moved to London where he acquired the position of Sous Chef at the world famous “Blokes Hotel” a classical five star boutique hotel designed by a fashion designer Anuska Hempel, Alex evolved, nourished and cultivated his techniques with the mentoring of Renowned Michelin Chef Tom Aikens and Neville Campbell. The journey of exploration was destined in his path, Alex exchanged the rich royalties of London to join the high seas aboard Conde Nast’s No. 1 rated Luxury Cruise Line, Regent Seven Seas Cruises. He was welcomed onboard the “Mariner” in 2002 as Chef de Partie, Alex moved up the ranks and became Executive Chef overseeing all Food & Beverage operations, traveling through seven continents and 4 global circumnavigations world cruises, exploring each countries rich cultures, traditions and exotic markets. A cruise through Alaska, created a destiny Alex was going to experience that would change his culinary course, a majestic and mythical moment happened, he met his lifelong dream, Kirstin a classically trained dancer. Alex then received an opportunity as a 2nd Corporate Chef to work for Apollo Ship Chandlers Food & Beverage Operation, renowned for managerial and concept design onboard multiple cruise lines. In 2010, Alex was given the opportunity to be part of Hilton’s flagship property in Orlando, as the Chef of Hilton Bonnet Creek and 3 years later the Chef of the Waldorf Astoria Orlando, being part of the prestigious Food & Beverage team & Culinary Director Francis Mateas, the hotel received numerous accolades for quality, service and Hotel of the Year.

More about Alex Olivier

What is your ultimate comfort food? "Shakshuka" or "Shakshouka" A dish of eggs poached in crushed tomato sauce with chili peppers, onions, garlic, paprika, olive oil and cumin cooked in a cast-iron or clay pot This flavorful dish has roots in Libyan, Egyptian, Tunisian, Algerian and Moroccan culture. Over the years it’s also become a staple dish in the Middle East and North Africa and it’s usually associated with Israeli cuisine. This a very was a very popular breakfast dish growing up in South Africa, especially for breakfast during those cold winter mornings If you weren't a chef, what would you be? "Civil Engineering" There was a time Engineering looked to be my passion and dream after finishing school. I was then drafted for military service, which moved my vision and path into another creative direction, Remembering the days cooking in the kitchen with my parents, hunting wild buck, curing meat with my dad on the weekends to make a South African delicacy "Biltong" and the family holiday celebrations built the foundation and career path for be to be a Chef.
What three things are always in your pantry?
Nandos Peri Peri Mrs Balls Chutney Spices
If you could cook with anyone in the world, who would it be?
My Father I never really had a chance to cook for him since I left South Africa and started my culinary journey. If I could get that one chance or wish in life it would be to hang out with him and prepare a meal for family and friends back home in South Africa