Executive Chef Oliver Lustado
In a clay pot over charcoal was how Chef Oliver Lustado learned to cook from his grandmother in the Philippines when he was just 14 years old. He made Filipino recipes with rice every day after school for his four younger siblings. Today, if you invited him to a potluck, he would most likely bring along his Chinese hot pot featuring a simmering broth containing a variety of East Asian ingredients for the ultimate communal dining experience.
“As a chef, I have a lot of cool cookbooks, but Asian recipes are my favorite,” admits Chef Oliver.
While attending hospitality school in England, he worked as a teppanyaki chef, perfecting equal parts performance and culinary mastership, before joining the world-famous Zuma restaurant group at their “mothership” location in London.
In less than five years, Chef Oliver was promoted to executive sous chef of both the London and Miami Zuma locations. He even brought one of his brothers along for the ride, taking him under his culinary wing at Zuma. During his journey with the brand, he worked under acclaimed Chefs Ross Shonhan and Chef Oliver Lange whom he considers his biggest mentors in the industry.
“Japanese food is one of my favorite cuisines,” admits Chef Oliver. “While in Kyoto, I was blown away by the elegant simplicity of Kaiseki, traditional Japanese tasting courses where the true flavor of each ingredient is thoughtfully expressed.”
Despite his love for Japanese cuisine, Chef Oliver’s most memorable meal to date is the scallops with caviar as part of the multi-course tasting menu of Chicago’s Michelin starred Alinea, considered the experience of a lifetime for many fine dining foodies. “I still remember the Alice in Wonderland feeling of taking a cocktail shot before being led through the restaurant’s cinematic entrance via a former freight elevator and thinking I am in the middle of nowhere but somewhere very cool.”
Ater Zuma, Chef Oliver joined Chef Giovanni Rocchio’s One Door East team where he brought his unique take on Japanese cuisine to the casual tapas concept before accepting an executive sous chef position at Novikov Miami, a sophisticated world-renowned Chinese-Japanese concept.
Today, Chef Oliver serves as executive chef of EST. 33 Thai Craft Brewery & Kitchen, a new dining experience at Brickell City Centre that blends Asian flavors with American barbeque techniques to create aromatic dishes that showcase bold yet approachable flavors and pair perfectly with the restaurant’s craft beers brewed on premise.
“I am a meat and fish person when it comes to both eating & cooking,” shares Chef Oliver who spent the last 18 years working in globally recognized, award-winning restaurants. “However, I don’t follow recipes - I follow my heart!”
PRESENTED BY AND OFFICIAL BANK & CREDIT CARD
HOSTED BY & BENEFITING
OFFICIAL LUXURY VEHICLE
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