Executive Chef - Area 31 at Kimpton EPIC Hotel
A South African native, Executive Chef Alex Olivier grew up in the small historical town of Vryheid, where his curiosity for food started as a child. From an early age, Olivier hunted wild springbok with his father, enjoying the process of butchering and curing meat for family meals.
Olivier got his professional culinary career started in Cape Town, where he was introduced to high-end cuisine and culinary training at the luxurious, Sol Kerzner’s Beverly Hills Hotel, South Africa's first five-star hotel in Umhlanga. He earned a diploma in Culinary Arts and Hotel Management from the Technicon of Witwatersrand Hotel School, specializing in French Cuisine.
Olivier soon traded the wondrous mountains of Cape Town for the high seas of Crystal Cruises Symphony, a luxury cruise line, where he landed a position as Chef Poissonier. He soon landed in London, where he earned a position as Sous Chef at the world famous Blokes Hotel, and honed his cooking skills under the tutelage of renowned Michelin Chefs Tom Aikens and Neville Campbell.
In 2010, Olivier was tapped by the Hilton group to lead the kitchen of Hilton Bonnet Creek; in 2013, he was promoted to Executive Chef at the Waldorf Astoria Orlando. In August 2017, Olivier joined the Kimpton EPIC Hotel team as the Executive Chef of Area 31.
“I like to introduce people of exotic flavors – ingredients from my South African upbringing, as well flavors from my travels. Food and travel are my two passions and I want guests to taste this in my food.” – Chef Alex
Director of Food & Beverage