ABOUT AREA 31 IN DOWNTOWN MIAMI
Area 31's breathtaking vistas provide the wow factor, but Chef Alex's elegant yet approachable cuisine draws full attention to the plate. Our name is drawn from Fishing Area 31, an international zone designated by the United Nations Food and Agriculture Organization as a sustainable fishery, a vision that Area 31 embraces and advances. From the kitchen to the bar, we like to source local—so local, in fact, that sometimes we don’t even have to leave the premises! Our on-site herb garden provides fresh ingredients to both the kitchen and the bar and is located on our spectacular outdoor Terrace Lounge, Miami’s favorite elevated hangout. Habitually innovative, often breathtaking and always welcoming, Area 31 is here to make sure you're never more than an elevator ride from a singular Miami experience.
Epic Views With Food to MatchArea 31 sits on the 16th floor of Miamis EPIC Hotel and it all adds up to one spectacular dining experience. With an ocean-inspired menu, this elegant and sophisticated restaurant is also casual and approachable. Our chef uses only the freshest, most sustainable seafood Area 31 is certified by the Monterey Bay Aquarium Seafood Watch, and products from local farms and ranches.
Alex Olivier, Executive Chef
A South African native, Executive Chef Alex Olivier grew up in the small historical town of Vryheid, where his curiosity for food started as a child. From an early age, Olivier hunted wild springbok with his father, enjoying the process of butchering and curing meat for family meals.
Olivier got his professional culinary career started in Cape Town, where he was introduced to high-end cuisine and culinary training at the luxurious, Sol Kerzner’s Beverly Hills Hotel, South Africa's first five-star hotel in Umhlanga. He earned a diploma in Culinary Arts and Hotel Management from the Technicon of Witwatersrand Hotel School, specializing in French Cuisine.
Olivier soon traded the wondrous mountains of Cape Town for the high seas of Crystal Cruises Symphony, a luxury cruise line, where he landed a position as Chef Poissonier. He soon landed in London, where he earned a position as Sous Chef at the world famous Blokes Hotel, and honed his cooking skills under the tutelage of renowned Michelin Chefs Tom Aikens and Neville Campbell.
In 2010, Olivier was tapped by the Hilton group to lead the kitchen of Hilton Bonnet Creek; in 2013, he was promoted to Executive Chef at the Waldorf Astoria Orlando. In August 2017, Olivier joined the Kimpton EPIC Hotel team as the Executive Chef of Area 31.
“I like to introduce people of exotic flavors – ingredients from my South African upbringing, as well as flavors from my travels. Food and travel are my two passions and I want guests to taste this in my food" - Chef Alex
Area 31 Restaurant
270 Biscayne Blvd. Way
Miami, FL 33131
General Phone: 305-424-5234
Visit website: https://area31restaurant.com/