Olivia Arens, CC
Chef
Experience
A dynamic, passionate, committed, detail oriented, hardworking individual who uses creativity, leadership and teamwork to produce great food in the classical foundations of modern cuisine. An effective communicator with the ability to engage guests and exceed expectations. Currently looking for a suitable position with a company that will provide freedom to develop professionally, and create great dishes.
Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.
-Giada de laurentiis
Project | 12
Ed Sheeran World Tour
Special Guests: Zara Larrson, The Darkness, James Bay & Lewis Capaldi - 2019
I had the opportunity to cook for Ed's crew on a 6 month tour in Europe, whipping up great appetizers and salads to all the crew on a daily basis.
Project | 11
JW Marriott in Cherry Creek
Sage Hospitality 2019
As a task force executive chef, I had overseen a staff of 22 cooks and dishwashers putting out amazing brunches and banquets parties with my team.
Project | 10
Rod Stewart Summer Tour 2018
Special Guest: Cyndi Lauper & Pat Benatar
USA
Catered for Rod Stewart's tour primarily creating the pastries and desserts for all of Rod, Cyndi's and Pat's Bands and crew members. We created breakfast, lunch and dinner daily.
Project | 09
Emporium Kitchen & Wine Market
Savannah, Georgia 2018
I helped create the structure of the next Emporium Kitchen & Wine Market in Savannah overseeing the Market, breakfast and banquets.
Project | 08
Project | 08 Porta Blu - Hotel NIA,
Menlo Park, California 2018
I helped open a brand new hotel in California as the Task Force Pastry Chef. I came up with the dessert menu for Ports Blu Restaurant and banquets.
Project | 07
The Emporium Kitchen & Wine Market,
Fort Collins, Colorado 2018
As a Task Force Chef, I was asked to help open another Sage Hospitality Restaurant. I oversaw The Market. A huge concept in the restaurant business which I thoroughly enjoyed! The Market included cold case, grab and go, and a variety of cheeses and charcuteries.
Project | 06
The Stanley Hotel
Estes Park, Colorado 2018
I moved back to Colorado and became the Sous Chef of The Stanley Hotel focusing on menu costing, building station guides, recipes, and all other administrative tasks. With Executive Chef Angus McIntosh, we partnered together to revamp the menu and put out delicious dishes.
Project | 05
Urban Farmer Steakhouse
Denver, Colorado 2017
As a Task Force Chef, I am honored to have been part of the opening team at Urban Farmer in Denver. It was a great opportunity working with Chefs that care about farm-to-table cuisine & putting up exquisite food everyday.
Project | 04
Shawn Mendes World Tour
Toronto, Canada 2017
I was asked to be a guest Chef for Shawn Mendes' World Tour in Canada where he from. We catered for 250 people consisting of his family, friends and touring crew.
Project | 03
ACF Chef of the Year Competition
Orlando, Florida 2017
I was selected to compete with Chef Angus McIntosh Jr. in the ACF Chef of the Year in July, 2017. At this event I was the only woman to compete. Chef Angus won for the West Coast region, then we went up against 3 other competitors for the National title.
Project | 02
Chef de Cuisine of Sunflower Caffe Sonoma, California 2016
I moved to California and became the Chef of a breakfast and lunch eatery. They serve fresh, wholesome and organic cuisine. While I was there we were awarded best brunch in Sonoma County. To this day we are rated #1 on Trip Advisor.
Project | 01
Chef at Emerald Valley Ranch
The Broadmoor Hotel
Colorado Springs, Colorado
Beginning in 2012, I was selected to be part of the EVR team. I worked my way up to the top cooking fine dining food for breakfast, lunch and dinner. This is an all inclusive resort also known as "GLAMPING".