Billy Olivia


Executive Chef, Delmonico’s, NYC

For nearly a decade, Executive Chef Billy Oliva has helmed the iconic kitchens of Delmonico’s—America’s first formal restaurant and birthplace of classics such as the Delmonico Steak, Lobster Newburg, and Baked Alaska—continuing to advance its rich culinary legacy with his modern, seasonally-driven approach. Throughout his prolific career, Chef Billy has been recognized by some of the world’s most prestigious culinary institutions—from earning his first Michelin Bib Gourmand distinction in 2006 at age 31 to being named one of the country’s top chefs by Best Chefs America. His talents have also been highlighted by leading media outlets including CNN, CBS News, The New York Times, The Wall Street Journal, Forbes, Fortune, Bloomberg, BBC, NPR, Cooking Channel, Food Network, The View and Business Insider.

Delmonico’s Restaurant

Older than the Brooklyn Bridge, Statue of Liberty, and Central Park, Delmonico’s opened in Manhattan’s Financial District in 1837 as the country’s first fine-dining restaurant, forever transforming the American dining experience as we know it today. Over the next 180 years, the revered birthplace of American classics such as the Delmonico Steak, Eggs Benedict, Baked Alaska, and Lobster Newburg has continued to define culinary excellence as the originator of countless culinary trends and “firsts,” including being the first U.S. restaurant to introduce farm-to-table cuisine, issue the first cookbook—Executive Chef Charles Ranhofer’sThe Epicurean—feature a printed á la carte menu, furnish a separate wine list, serve the hamburger, and even admit female diners independently. As one of the Ten Restaurants That Changed America, Delmonico’s is recognized as the blueprint for today’s $780 billion restaurant industry. Today, Delmonico’s endures as a celebrated New York City mainstay at its original location, 56 Beaver Street, New York, NY.