Alex Olivier
A chef distinguished by his trips around the world
Born in South Africa, but trained all over the world, chef Alex Olivier brings his whole life experience to his kitchen and presents it on the plate. His training in classic French and Mediterranean food was refined with trips to exotic corners of the globe as sous-chef onboard cruises in order to have a style that can fuse traditional and modern. His tour brought him to South Florida, specifically to the Area 31 restaurant of the Kimpton Epic Hotel, six months ago. From there he deploys all his knowledge in the kitchen and dazzles palates of tourists and natives.
Where is Alex Olivier from?
I’m from South Africa, born and raised there. In a small town called Vryheid, I grew up there until I was 18 years old. I went to military service, I spent a few years in the army, and then I studied in a culinary school. I trained at the luxurious Sol Kerzner`s Beverly Hills Hotel and then interned at the InterContinental Hotel in South Africa. From there I went to Crystal Cruises, a cruise line: I was one of the sous-chefs on board.
After that I went to London for two years, I was at the Blakes Hotel Boutique, where I learned many concepts and different aspects of cooking. Then I went back to the Regent Seven Seas Cruises where I worked for at least 8 years going through the different levels to become an executive chef, overseeing all food and beverage operations. Then I was in Orlando, working in hotels for 6 years. I moved to Miami where I joined the Epic Hotel 6 months ago.
At what age did you know you wanted to be a chef?
I think everything started with my father. He was not a chef, but a butcher and hunter. I used to hunt wild animals and then we made dry meat. So that inspired me to start cooking. And I also believe that {that’s how I developed} love towards travel, to see all the different places and cultures. That made me want to learn a little more and learn to cook what was done in different countries.
How does Alex Olivier define his style?
In Area 31 we keep the fish on top, so I try to use only fresh ingredients, fish from the surrounding area, and from there I put into practice everything I learned from my trips around the world. I try to merge things. For example, merge an Australian dish into the American style of cooking.
I do not think I have a style. I grew up and learned with French cuisine, but during all my travels I have switched to Spanish, Japanese, Asian, South African, and I try to mix all that in my dishes.
Being a chef does not only mean cooking well but also presenting well. What is your philosophy when putting on?
I like that my workspace is simple and clean. There are many factors that influence when plating: the type of dish you use, the color of the sauce on the plate, the ingredients you place. But I think it also influences what you see during travel, what you see on the internet, and try to grab a little of all that and do something of your own. It needs to be visually pleasing, almost like a painting. But you also need to know well, obviously. The flavors have to be present.
Are you specialized in a type of cooking?
I learned with classic French and Mediterranean cuisine. But when traveling and working in such different places, you end up adjusting what you have learned with what the market asks of you.
How far does Alex Olivier want to go in Area 31?
We want to be the number one restaurant. To be recognized for our seafood and our local products and to be consistent in creating quality dishes. It’s not just the service … it’s the food, the decoration, etc. I would like Area 31 to be what it once was, and I think we have good opportunities. We have a good team, very talented, and all its members contribute something different to the menu. 2018 will be a good year for Area 31, I think we will receive good reviews; It will be a positive year.
Have you thought about writing a book, having a Youtube channel or sharing your knowledge through any means?
I’ve always wanted to make a cookbook. It’s something I could do in the next two years. It is one of my goals. Creating a web page is also another of my goals. I have never participated in a Youtube video, or in a cooking channel. I think it would be a good experience in the future.
What do you like to eat when you are not working?
In South Africa, we enjoy cooking outside. It’s what in America they call BBQ: When you’re in the middle of nowhere, you light the fire and cook with your friends and your family, telling stories. I enjoy that. At home, I like to cook typical, ethnic, Indian, Asian food. My wife is American, so I also have to prepare American food. We usually go out with friends, we try different restaurants. Seeing what other people are doing gives me ideas to create. And it’s good to share your anecdotes with other chefs.
What dishes would you create for the readers of Estylo Magazine who visit Area 31?
I would create something related to Area 31, something linked to the place where we are. From the start a crudo or a ceviche, with some ingredients and African influences. The main course would be a fish, an excellent fish accompanied by an exotic puree with influences from Canada or South America … from the Amazon for example. And for dessert, I think I would make a Panna Cotta with Marula, a fruit from South Africa … that has that touch that fuses all types of flavor.
By: Carlos Beltrán | Alejandro Villalobos – Photos: Carlos Beltrán
