Carmelo Olivar, Executive Chef, Five Fishermen Restaurant
Carmelo learned at an early age that quality food was an essential ingredient to good living. His first cooking lesson from his mother was” adobo”, one of the most famous dishes in the Philippines.
While studying in the University of the East Philippines Carmelo was given an opportunity to work abroad in a restaurant that year, 1997. Caffe Aroma in Jeddah was his first worked hospitality experience where he served the present King of Saudi Arabia. After working as a waiter, barista and the head service supervisor Carmelo was given the opportunity to manage the caffe’s kitchen and the rest is history. That year, Caffe Aroma was voted as the best restaurant in Jeddah because of its ambiance, service, and quality of food. Carmelo moved on to expand his experience in the Montarosa Italian Restaurant as a Chef de Partie for 3 years.
In 2009, Carmelo moved to Canada to work for Grafton Connor Group and has worked his way from line cook to Executive Chef while continuing to expand his culinary education.
Ally Garber
Timsplosion