205 S. Vermont Ave, Los Angeles, Ca 90004
Welcome to Olivia Restaurant
Olivia Vegetarian Restaurant
Olivia Vegetarian Restaurant is dedicated to creating an outstanding and creative vegetarian dining experience. We create flavor-sophisticated food using thoughtfully chosen ingredients from the earth.
About Chef Mario
Born and raised in Los Angeles, CA, Chef Mario Alberto’s global style of cooking boasts an amalgamation of cultures and flavors. Alberto’s inspiration comes from his travels through the Latin America, the Amazon, Europe, as well as the minimalist approach of Japanese cooking. His keen eye for the peak seasonality of ingredients from local Farmer’s Markets, comes from a high-minded focus on sustainability and an eco-conscious philosophy.
Mario Alberto’s interest in art, photography, and design, led him to pursue a degree in film and screenwriting. However, it would be the experience of spending countless hours as a child in the kitchen with his mother, preparing traditional Mexican cuisine for Holidays and events, that would eventually serve as the touchstone in influencing his culinary career.
A wealth of collaborations with James Beard Award Nominated Chefs follow suit. He served on the Opening Team of Gjelina in Venice, CA, alongside Chef Travis Lett. This led to a partnership with Chef Ricardo Zarate, this time as Chef Partner, opening their highly esteemed Peruvian Restaurant Mo-Chica inside the Mercado de la Paloma in DTLA. Alberto then opened New American Gastro Pub Lazy Ox Canteen with Chef Josef Centeno, which ultimately went on to win Best New Restaurant by LA Magazine.
Chef Alberto’s first solo venture, Chimu, an upscale fast casual Peruvian Soul Food concept in DTLA’s Grand Central Market garnished critical praise from the LA Times and NY Post, with LA Weekly’s Jonathan Gold describing it as “Peruvian recipes with modern techniques and fine ingredients.”
After Chimu, Alberto partnered with Michelin Starred and James Beard Award Nominees Chef Jeremy Fox and Charlie Parker, at Freddy Smalls, before becoming Executive Chef of Laurel Hardware and Ysabel in West Hollywood, which featured an eclectic menu of global influences, also receiving critical acclaim.
Recently, he served as Executive Chef of Gracias Madre in West Hollywood, creating Vegan Menus and broadening his culinary skills, ultimately creating a landscape of unique talent and versatility.
“You sometimes think you can spot the roots of one of his dishes, but then the sensation vanishes, and you are left with a preparation that is basically just his.”