Primland, the boutique resort set on 12,000 acres of pristine Blue Ridge Mountains in Southwestern Virginia, announced that Isaac Olivo was named its new Executive Chef.
A graduate of Le Cordon Bleu College of Culinary Arts, Olivo comes to Primland from Amorette, a fine dining restaurant in Lancaster, PA, where he was Executive Chef. He also brings over a decade of experience from Relais & Châteaux’s Grace Mayflower Inn & Spa in Connecticut, The Peninsula New York, Jean-Georges in New York City and Chefs Michael Mina and Tom Colicchio.
At Primland, Olivo oversees a food and beverage program renowned for working closely with local growers and purveyors to hand-select the freshest, most innovative organic and sustainable ingredients to provide a true “farm-to-table” experience. Dining venues at the resort include elements, the elegant signature restaurant, the 19th Hole, a lively bar with casual, hearty pub fare, and Stables Saloon, which provides a rustic and secluded setting on the second floor of a former horse stable.
“Chef Isaac’s deep passion and skills are a perfect match for Primland’s proven track record and standard of excellence,” said Steve Helms, vice president at Primland. “His masterful techniques in French and American cuisine bring a seasonal and contemporary experience to Primland.”
A New York City native, Olivo’s love for cooking came from his father and grandmother. As a young boy, he spent time in the kitchen with his grandmother cooking for family gatherings during the summer.
When not in the kitchen, Olivo enjoys fishing, hunting and the outdoors, an ideal fit for Primland, which boasts an array of amenities that include the highly ranked Highland Course, RTV trail riding, shooting sporting clays, fly fishing, hiking, nature walks, biking, star gazing in the acclaimed Observatory, and more.
For more details, visit Primland.com or call (276) 222-3800 or (866) 960-7746.