| dc.contributor.author | Dela Cruz, Anne Ruth | |
| dc.date.accessioned | 2026-10-13T08:52:51Z | |
| dc.date.available | 2026-10-13T08:52:51Z | |
| dc.date.issued | 2026-09-27 | |
| dc.identifier.citation | Dela Cruz, A. R. (2026, September 27). Coming home to the sea. BusinessMirror, p. C1. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/18334 | |
| dc.description | There are chefs who travel the world to discover new cuisines, and there are those who eventually realize that the flavors they were looking for had been part of their story all along. For Chef Oliver “Oli” Buenviaje, that realization has brought him home. Born in Sorsogon, Buenviaje left the Philippines as a teenager and went on to build an international culinary career that took him through some of the world’s most respected kitchens, from Alain Ducasse’s Le Meurice in Paris to Al Mahara at Dubai’s Burj Al Arab, Le Normandie at Mandarin Oriental Bangkok, and Caprice at Four Seasons Hong Kong. He eventually established Olio’s Fine Food in Perth, Australia, where he built a reputation for refined dining and premium catering. | en |
| dc.language.iso | en | en |
| dc.publisher | Philippine Business Daily Mirror Publishing, Inc. | en |
| dc.relation.uri | https://businessmirror.com.ph/2026/09/27/coming-home-to-the-sea/ | en |
| dc.title | Coming home to the sea | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | BusinessMirror | en |
| dc.citation.firstpage | C1 | en |
| local.subject.classification | BM20260927_C1 | en |
| local.subject.personalname | Buenviaje, Oliver | |
| dc.subject.agrovoc | fishery products | en |
| dc.subject.agrovoc | commercial species | en |
| dc.subject.agrovoc | marketing | en |
