Olivia Restaurant

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.