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.