Chef Alex Olson of Bon Appétit Management Company - Biography

Palo Alto, CA

May 2013

Born in Cincinnati, Ohio, but raised in the Bay Area, Alex Olson gained an early primer in food by skipping out on yard work with his father to help his mother in the kitchen. Baking pies at 8 and making family dinners as a teen, Olson decided to pursue cooking professionally. He first worked the restaurant trenches in high school before heading east to New England Culinary Institute in Montpelier, Vermont.

After graduation, Olson’s love for Northern California encouraged a move to Lake Tahoe, where he landed executive sous chef at Plump Jack Balboa Café in 1999. Two years later, the restaurant was awarded “Best Food for a North American Ski Resort” by Conde Nast Traveler. Charlie Palmer’s Dry Creek Kitchen was next for Olson, and the restaurant received a Michelin Star during his tenure. Ready for the next step, Olson became executive chef of Beets Hospitality Group in Pleasonton, CA, and would later be recognized by Food & Wine

Ultimately, Olson joined the team at Bon Appétit Management Company at the Letterman Digital Arts Center for Lucasfilm. He provides onsite restaurant and catering services to corporations, colleges, and universities.