Culinary Inspiration

Andrea Rodella, born and raised in Guastalla, Italy, is passionate about cooking with seasonal, market-driven ingredients.

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 Andrea Rodella is proud to present a dining experience featuring the best ingredients of California with dishes and techniques inspired by his Italian heritage.

Meet The Chef

Andrea Rodella, born and raised in Guastalla, Italy, is passionate about cooking with seasonal, market-driven ingredients. Chef Rodella’s interest in cooking started at a young age, when his passion for discovering different cuisines collided with the northern Italian fare he was raised on. He was determined to learn how to cook with fresh ingredients, uniting tradition with innovation.

He attended the Italian Culinary Institute in Mantova, Italy, at 14 years of age and strengthened his culinary skills by working at some of the most esteemed restaurants in northern Italy while attending school.

His professional restaurant career began as Chef de Partie at Ristorante La Rucola where he helped take the restaurant from a one to a two-Michelin star rating. Over the course of nine years, Rodella was trained by elite Italian chefs including Giancarlo Perbellini, Gionata Bignotti, and Vera Caffini, gaining experience in advanced culinary techniques which he applied when he opened two highly-acclaimed restaurants, namely Matamoro and GialloZucca.

He took his career to the next level in 2009 when he moved to the United States and joined the Vivoli Cafè & Trattoria as Executive Chef followed by a two and a half-year tenure in 2012 as Co-Executive Chef at the famed Piccolo Restaurant in Venice Beach.

Chef Rodella joined the Inn’s culinary team in April 2015 as Chef de Cuisine of Olivella where he collaborates with Executive Chef Truman Jones to create refined, ever-evolving tasting menus that highlight the area’s incredible, local bounty.

In his free time, Rodella can be found cheering on his beloved AC Milan football team, attending rock concerts or discovering new destinations with his wife.