chef Oliver Glowig

Oliver Glowig

Despite his German origins, Oliver Glowig is madly in love with Italy. He was soon awarded his first Michelin star while working at the restaurant “Acquarello” owned by Mario Gamba in Munich, in 2000. After a short stop at the Grand Hotel Quisisana in Capri, under the supervision of his mentor Gualtiero Marchesi, with whom he worked in the legendary restaurant of the same name in Erbusco. In 2001 Oliver Glowig left Germany to come and work in Italy, on the Amalfi Coast, at the “Capri Palace Hotel & Spa” in Anacapri, where he became the executive chef of the restaurant “L’Olivo”. It was here, in 2004, that his star was reconfirmed. In 2006, he was awarded his second Michelin star, to add to the 17/20 of the L’Espresso Guide, an achievement that places him in the list of Italy’s Top Chefs.

Oliver Glowig

In 2010, Glowig left the Amalfi coast to move to the Capital City where he worked in a restaurant that bears his own name, in the Hotel Aldrovandi, Villa Borghese. He became an immediate success and in 2012, just eight months after opening the restaurant, he was awarded 2 Michelin stars. The quality of raw materials is crucial for a top-class cuisine, but there must also be a good deal of creativity, passion and hard-work, all skills innate in Oliver, who somehow manages to find a balance between the discipline and precision of his German origins, and Italian creativity and resourcefulness.

In 2016, he opened his own bistrot “La Tavola, il vino e la dispensa di Oliver Glowig”, located in Rome’s Central Market, making his cuisine even more exciting and all-embracing. In 2017, he set off on a new adventure in Monte Porzio Catone, a few miles from Rome, where he opened “Barrique by Oliver Glowig”, as part of the wine company Poggio Le Volpi’s estate. He worked here as an executive chef until 2020, nominated glowingly in the most important food guides.

Ambassador of the Italian food culture, Oliver Glowig has always been active as a consultant for Italian and international realities and has been busy forming new pupils to help him in his project of exporting the Mediterranean diet around the world. From the restaurant “Primavera by Oliver Glowig” at the Ritz Carlton in Bahrain, to the “Locanda by Oliver Glowig” in Saas Fee in Switzerland, and on to the “Toca” in Toronto – all locations managed by him and focused on the valorization of good raw materials. Raw ingredients that are re-interpreted with respect and know-how, and with that exceptional touch of typical Italian creativity that makes the difference – a fundamental element when it is time to come up with new astounding and surprising combinations of ingredients.

Staff Chef Oliver Glowig
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