Olivia Lopez is originally from Colima, Mexico, and that is how everything started. Early mornings, she’d accompany her grandma Margarita to the markets, teaching her how to choose vegetables, fruits and meats, and then learning from her how to cook. Once Margarita passed away, Olivia had a mission: to become a chef, and pass along everything she learned from her grandma. Olivia moved to Dallas in late 2009 in order to attend the culinary program at Art Institute of Dallas. After graduation, she worked in some of Dallas’ most outstanding kitchens, including Craft at the W hotel; Charlie Palmer and CBD Provisions. Olivia’s first sous chef job was at Americano at the Joule; she then served as sous chef at Mirador. In 2019 she joined Billy Can Can, becoming chef de cuisine the following year. However, Olivia’s mission has only just begun. That mission is showcasing the beauty of Mexican cuisine through heirloom corn (maíz), and highlighting the essential role maíz plays in Mexican culture. That is how OIivia Lopez came to create Molino Olōyō.
