Chef Andrew Dolich started his food career in Detroit area, honing his skills in some of the city’s top restaurants. He has developed a diverse and refined culinary repertoire. Currently, he delights in crafting pasta and exploring Italian cuisine with his new business venture Oliva Pasta. An intimate dining experience focusing on 3-5 coarse menus, curated on a collection of charming plates and refined Italian comfort. Be sure to check his company out.