Episode #67. This week on the podcast I am joined by Olivia Lopez. Olivia is the owner of Molino Olōyō. Originally from Colima, Mexico, in her childhood she would join her grandmother Margarita on trips to the local market, where her grandmother taught her how to choose vegetables, fruit and meat, and eventually teaching her how to cook.
Once her grandmother passed away, Olivia had a mission: to become a chef, and pass along everything she learned from her grandmother.
Olivia moved to Dallas in late 2009 to attend the culinary program at the Art Institute of Dallas. After graduation, she worked in some of Dallas’ most successful kitchens, including Craft at the W hotel; Charlie Palmer and CBD Provisions.
Olivia’s first sous chef job was at Americano at the Joule (a luxury hotel here in Dallas); she then served as sous chef at Mirador Restaurant. In 2019 she joined Billy Can Can Restaurant, becoming chef de cuisine the following year. However, it was after this role that she realized that what she really wanted was to showcase the beauty of Mexican cuisine through heirloom corn (maíz), and highlighting the essential role maíz plays in Mexican culture. That is how OIivia came to create her company Molino Olōyō.
You are going to be so inspired by Olivia and her love for food, Mexico and her dedication to pursuing her dream.