AUTHENTIC ITALIAN CUISINE

Inspired by the simplicity of Neapolitan cuisine, OLIO E PIÙ brings Italian tradition to the vibrant intersection where Sixth and Greenwich avenues meet Christopher Street, in the heart of Greenwich Village. First opened in the summer of 2010, the 74-seat restaurant fronted with a 45-seat open patio surrounded by flowers and greenery, overlooking the magnificent Jefferson Market Library. OLIO E PIÙ offers a true sense of Mediterranean liveliness in the heart of Greenwich Village.

As an authentic trattoria, its cuisine is based on classic Italian dishes, with a focus on house-made pastas, hand-stretched pizza, and time-honored favorites such as Caprese salad, fritto misto, and tiramisu. The open dining area, traditional wood-fired oven, rustic interior, thin-crust Neapolitan-style pizza, and carefully selected wine and cocktail list bring a piece of old-world Italy to a renowned corner in the Village.

Consistent with its aim of offering Italian cuisine in all its regional glory, OLIO E PIÙ takes great pride in its pasta offerings, from stuffed and noodle-based pasta to gnocchi. The lineup changes according to the season, but carbonara and tagliatelle Bolognese are on the menu year-round as guest favorites.

Corporate Executive Chef

Chef Maxime Kien's culinary artistry can be traced back to his roots growing up in the Côte D'azur region of Southern France. Starting with his career at the Hotel Negresco in Nice, Maxime has made a name for himself in various fine-dining restaurants such as the Hotel de Paris in Monte Carlo, La Tante Claire in London, and acclaimed hotels, resorts, and restaurants across the United States. He gathered much attention as the only AAA Five Diamond recipient in Ohio and one out of 68 in the United States. Through his creations, Maxime's goal is to share with his guests an experience of modern and traditional dining, in which each plate he prepares is a story all its own.

Executive Chef

Born and raised in Imperia, a small town in Italy, Danilo Galati embarked on his culinary journey at a young age by assisting his grandmother Irma making homemade pasta. This early experience instilled in him a deep appreciation for traditional cooking methods and the importance of family culinary traditions. As he worked alongside his grandmother, Galati developed a strong connection to his Italian roots and a passion for creating dishes that carry on the legacy of his family's homemade pasta recipes.

Following his graduation from the Culinary school IPSSAR in Alassio, Galati's relentless pursuit of culinary excellence led him to train in esteemed culinary institutes across Europe. During this time, he honed his skills under renowned chefs and acquired diverse cooking techniques.

Galati's culinary style integrates traditional Italian flavors with contemporary influences from around the world. He firmly believes in utilizing only the freshest and high quality ingredients to craft visually stunning and intensely flavorful dishes. Moreover, Galati's culinary creations often reflect his dedication to sustainable and locally sourced produce, exemplifying his commitment to responsible and ethical cooking practices.

In 2000, he was bestowed with the prestigious Michelin Star at "Vinaiolo" in Munich, a testament to his exceptional talent and culinary mastery. Beyond his successful culinary ventures, Chef Danilo Galati is a passionate advocate for culinary education and mentorship. With each dish he prepares, Galati invites diners on a culinary journey, leaving a lasting impression that continually redefines the boundaries of taste and innovation.

Executive Pastry Chef

Executive Pastry Chef Jean-Baptiste (JB) Scordel was born in the south of France. His passion for food and especially pastries comes from his dad, a Michelin star chef. His dedication to his work showed him the way he wanted to be, but for OLIO E PIÙ, the inspiration comes from his mom, who is Italian from Sardinia. His childhood memories also give him the sensitivity and a different vision of Italian pastries. 

JB started his culinary career 14 years ago. He had several experiences in different regions of France and many kinds of restaurants. He went to work in Monaco for the Michelin restaurant Le Vistamar. In 2012, he joined the Shangri-La Hotel Paris to work for the restaurant L’Abeille (2 Michelin Star) with Francois Perret, regarded as the best pastry chef for a restaurant in the World in 2020. The two years with extreme rigour and perfection were a tremendous experience. 

With all his skills and experiences, he can execute all types of pastries - from simple to fine-detailed and technical creations. He loves the rigour of Michelin star restaurants, but he has found his true happiness in creating simple, tasty, and elegant desserts. He believes that the best way to make people happy lies in simple things. Little touches carry special meanings. 

JB is dedicated and passionate about everything he does. His mantra is “Be positive and Be yourself”.