Meet Chef Olive
Culinary Leader Brody Olive Named The Beach Club’s Executive Chef
Brody Olive, one of the Alabama Gulf Coast’s premier culinary leaders has been named Executive Chef and Food and Beverage Director for The Beach Club. In this role, Chef Olive will oversee the Beach Club’s extensive food and beverage operations, which include two restaurants, a creamery, pool side grills and more.
In making the announcement, Beach Club General Manager, David Clark stated, “We are thrilled to have Chef Olive on board to lead our efforts to deliver world class dining and entertainment experiences to our Beach Club customers. His track record demonstrates his ability to understand his customers and exceed their expectations.”
In making the move to the Beach Club, Chef Olive said, “I see the Beach Club as the ultimate environment to match the best of culinary experiences in the optimum customer environment. The views from the dining room and veranda of our fine dining venue deserve and demand food and drink to match. And the energy and entertainment offerings of the Village Hideaway will be a great environment to develop and deliver food and drink that will keep our guests coming back for more.”
Born in Birmingham, Alabama, and raised just south of Atlanta, Georgia, Chef Olive attended Johnson and Wales University, where he learned the culinary fundamentals. He began his career at Ocean Restaurant in Birmingham as the Sous Chef, learning under the owner and well known Chef George Reis. Ocean achieved many honors during Brody's tenure including the AAA Four Diamond Award, Five Stars by Birmingham News to name a few. Brody then assisted with the opening of Ocean's sister restaurant, "26," known for its funky South Beach atmosphere and eclectic menu.
Prior to joining the Beach Club, Chef Olive had built a great reputation for his development of creating offerings at some of the premier restaurant venues in the Orange Beach and Gulf Shores area. He initially moved to the Gulf Coast to open Villagio Grille, where he was Executive Chef and General Manager. At Villagio Grille, he helped to concept the "new and old world cookery" with Italian, Mediterranean and low country fusion.
He won the Southern Breeze Gulf Coast Cook Off in 2008 and Zatarain's Annual National Shrimp Festival chef challenge in 2009. Brody also won the Wine Spectator Award in 2009, 2010 and 2011. In 2011, Brody opened Elli Bistro and spent the past 18 months at Zen Restaurant in Orange Beach as Executive Chef and General Manager, bringing a menu of Pacific Rim flavors to Gulf Seafood.