For more than ninety years, Ojai Valley Inn has evolved with the times but throughout it all, The Inn has maintained a connection to its locality – especially through its food. Olivella represents the epitome of this sense of place. A restaurant in Ojai Valley with refined simplicity; showcasing the best each season has to offer, suitable for any occasion.
Olivella’s valley-to-table culinary program is supported by the local Ojai valleys, ranches, orchards, farms and ocean waters. We embrace the seasonal whims of the region, focusing on the bounty of year-round produce provided by the California Central Coast. Chef Andrew Foskey is proud to present a dining experience featuring the best ingredients of California with dishes and techniques inspired by Italian whims.
Meet The Chef
A native of Cincinnati, Ohio, Andrew Foskey found his calling to cuisine when he was in grade school, fascinated by the different techniques utilized by chefs on the Discovery Channel program, "Great Chefs of the World." His interest continued to grow while he worked for his uncle's catering company as a teenager, learning the ins and outs of the culinary world, solidifying his belief that cooking was truly his passion in life. This revelation led him to pursue a degree in Culinary Arts from Johnson & Wales University in Charlotte, North Carolina.
Following graduation, Chef Foskey remained in Charlotte, developing his skills with some of the city’s most renowned chefs including Jon Fortes, Tommy Dyrness, and Sam Diminic of the Harper’s Restaurant Group. The next five years presented Andrew with many versatile opportunities to serve as Sous Chef and Executive Sous Chef at Hilton Hotels, premier catering companies, and luxury private country clubs in order to expand his knowledge within all aspects of the industry.
Chef Foskey joined the Inn’s culinary team in 2015 as Sous Chef and quickly became an indispensable asset to the resort, bringing his exquisite palate and creativity to everything he touched. In November 2018, he was named Chef de Cuisine of Olivella, a role in which he continues to delight guests with his refined, contemporary cuisine that highlights the area’s incredible, local bounty.
In his spare time, Chef Foskey can be found exploring the outdoors with his husky, Denali, dining at new restaurants, reading, and of course, cooking.
Sea Smoke Wine Dinner
May 9 | 6:30 PM
$325 per person