OLINDA is the latest outstanding addition to Gervasi Destination’s upscale restaurants. It opened in February of 2026 and has already become the go-to place for romance, celebration, chic dining, or your mid-week dining experience.
The success of OLINDA is due in part to its Executive Sous Chef, Alberto Rodriguez, who is a central part of the OLINDA team.
Alberto was born in New York and recently moved with his wife, Ellie, to East Sparta. He has a bachelor’s degree in business management, an associate’s degree in culinary arts, and he graduated from The Culinary Institute of America.
Alberto keeps the menu fresh and relevant by following today’s food trends, “Personally, I think health-conscious eating is still one of the most popular trends. People want to know everything that is in their food, from what oil is being used to the garnish on top, and where it is sourced from. I think people also want food that is packed with flavor and have become more open to different cuisines and fusion-style menus that combine different cultures for a very diverse menu.”
“Social media is now THE BEST tool for keeping up to date with dining trends. You still have to keep in mind the older trends and what the public is mostly used to, and what works, but social media is for sure the best tool for staying up to date with trends.”
His team includes professionals who are eager to learn new meal offerings, and they get excited and passionate about cooking.
Alberto said, “One thing I love is when other cooks show me pictures of food they made at home and ask if they can have it be a feature. It just shows that they take the job just as seriously as I do, and if I can help put one of their ideas on the menu, it makes my job more exciting.”
He shares his background and food views in a short interview below.
Meet Alberto Rodriguez
- Will you share your past work experiences?
I was a line cook at an Italian restaurant named Burrata Wood Fired Pizza in Westchester, NY. Then I was a line cook at two different country clubs, Scarsdale Golf Club, Winged Foot Golf Club, in Westchester, NY.
I started as Kitchen Manager for the prep kitchen at the Villa Grande at Gervasi in 2024, transitioned to events, and then became Executive Sous Chef at OLINDA.
2. Why did you want to become a professional chef?
I was studying architecture and made it through the first two years. I found myself being more excited about being able to cook my family dinner than studying architecture so I took it as a sign to make the transition to culinary.
3. What are a few dishes you have been known for making over the years?
A dish that I’m most proud of is grilled octopus and bravas potatoes that was featured on the menu at my first job.
- What is one of your favorite quotes about cooking?
“The business of feeding people is the most amazing business in the world” – Jose Andres
5. What led you to work at OLINDA?
I started working at Gervasi, and as the year went on, I was offered a few opportunities to keep growing within the company. I was offered the Executive Sous Chef position at OLINDA when they announced the project and I said yes.
6. What do you feel makes OLINDA stand out?
I think the entire menu makes OLINDA stand out because it is completely different from all of the other restaurants at Gervasi Destinations.
7. What was your inspiration when creating the menu at OLINDA?
The initial inspiration for the menu came from the Swaldo and Blackerby families along with their family recipes they know and love. Other dishes that made it to the menu were ideas that Chef Ryan and I would bounce off of each other, and we refined together.
8. What are two of your favorite go-to suggestions from the OLINDA menu?
My favorite go-to menu items at OLINDA would have to be Steak Frites or the Surf and Turf Roll.
- What is your favorite part of working at Gervasi?
My favorite part of working for Gervasi is how passionate everyone is about their job. Being part of a company that is so focused on providing great experiences for their customers is a great feeling as a Chef.
Favorite GV Spot: By the lake early in the morning
Favorite GV Dish: Steak Frites at OLINDA or NY Strip with Abbraccio reduction at Crush House
Favorite GV Wine: Piove
The best way to get to know Chef Alberto is to stop by OLINDA and say hello. Let him and the rest of the staff know your favorite experiences when dining at Gervasi Destinations’ OLINDA.