I'm an Alabama native, and grew up in a cabin on 80 acres where I played in the woods, hills, and creeks. After moving to Middle Tennessee, I received a bachelor's degree in plant sciences and environmental science and technology, and a master's degree with a concentration in biotechnology. I spent two semesters in a Ph.D. program at UT Knoxville studying plant biotechnology before deciding that methods such as permaculture are far more superior for health and sustainability. I then moved to Nashville where I worked as a research associate conducting DNA sequencing for Vanderbilt researchers for 9 years, and taught general biology and microbiology at a community college in my spare time. After the Covid pandemic, I felt that life was too short and finally decided to pursue my dreams of becoming a chef and living near the mountains.
Coincidentally, my husband had just received a contract near Knoxville at the time, so we made the move to Knoxville where I began working with some very talented chefs at Sunspot and By the Tracks Catering before landing a position as a private chef for Seven Springs Retreats. After being a vegan for 20+ years and more recently dedicated to buying organic ingredients, I am delighted to be able to spend my time preparing healthy, organic, and plant-based food for amazing people in a beautiful setting! Besides food, my interests also include sustainability, comedy, being outdoors, and spending time with my husband and pets (my fur babies)!
Chef Olivia offers lovingly prepares vegetarian meals for any dietary restrictions.