Born and raised in the Shenandoah Valley, Olivia attended The French Culinary Institute in NYC and received a degree in Pastry Arts. After graduating she went on to work at Bouchon, Per Se and The Inn at Little Washington. She spent some time learning about winemaking, working on a family run vineyard in Austria. Once she landed in Richmond, VA, she created a pastry and bread program at Metzger Bar and Butchery and again at Brenner Pass in Richmond, VA.

In early 2020, Olivia left the full-time restaurant scene to focus on community driven intiatives and her own creative journey. Olivia is a founder of the Richmond chapter of Bakers Against Racism. An international movement that gathers professional and home bakers together to raise funds for local grass roots organizations. Olivia offers workshops, menu consultations, and of course, custom cake orders.

When she's not in the kitchen, Olivia makes works using oil based paints, raw canvas, natural dyes and materials. She is currently working on methods of redirecting food waste into painting mediums. She is inspired by the ocean, her dog Dilla, farmers markets, jazz and travel.