Throughout his extensive global culinary career, Chef Oliver “Oli” Buenviaje has been associated with Michelin multi-starred seafood restaurants of impeccable quality and renown.
Given his roots in Sorsogon, Bicol, it comes as no surprise that his homecoming to the Philippines entails modernizing and upgrading the traditional dampa dining concept.
Set to open its doors in August 2026 at Gateway Mall 2 in Araneta City, Seafood 8 by Olio’s promises to be a game-changer. Elevating how fresh seafood is enjoyed in the local dining landscape.
Elevating a Filipino Dining Classic
The traditional dampa is the original “market-to-table” food experience. It’s where guests select and buy raw, fresh seafood just as they would in a traditional wet market. Then have on-site kitchens prepare the dishes to their liking. Seafood 8 will elevate this concept by bringing the dampa experience directly into the mall. Making it highly accessible to daily crowds.
The planned 130-seat restaurant will feature extensive aquarium displays for live sea creatures alongside beds of fish, crustaceans, and shellfish on ice. Guests can choose to have their selections grilled, fried, or steamed in an open kitchen. This bespoke dining experience is then topped off with a choice of one of eight signature “mother” sauces.
A World of Flavor: The Eight Signature Sauces
While some menu tinkering may still occur, the current lineup of Seafood 8 Signature Sauces reflects Chef Oli’s travels. Accumulated kitchen knowledge, and business acumen. The eight variations include:
Miso Butter, Inasal Citrus Ginger & Soy, Oriental Chili Caramel, Latin Chimichurri, Pomodoro Tomato Olive Capers, Gambas Roja, Bagoong Bearnaise, and Sambal XO Chili.
Through these diverse profiles, the restaurant ensures there will be something for everyone. Enhancing fresh seafood in ways guests might not anticipate.
A Global Culinary Journey
Because of Chef Oli’s meticulous attention to detail, diners can expect seafood of exceptional freshness, quality, and firmness that meets his exacting standards. He makes it a point to personally know his growers and suppliers to establish and maintain a shared value system throughout their partnership.
This practice has always been a core part of the Oliver Buenviaje culinary DNA. And it is something he wants to share now that he is rediscovering his roots.
Chef Oli’s culinary path, however, was not always a given. In 1999, at the age of sixteen, he immigrated to Perth, Australia, to pursue a civil engineering degree. He soon shifted his focus to culinary courses instead. A major inflection point in his career came when he met and worked for Alain Fabrègues in Perth. Sponsored by Joël Robuchon, Fabrègues competed for and was awarded the Meilleur Ouvrier de France (MOF) in 1991. The highest honor attainable in French cuisine.
Following this mentorship, Chef Oli secured a stint with Alain Ducasse at Le Meurice in Paris. He vividly recalls being part of the team that served Ducasse at the Grand Prix Monaco. Fueled by passion and ambition, he routinely worked legendary hours from 7:00 a.m. to 11:00 p.m. Rising to the level of sous chef in just three short years.
Serving Royalty and Building a Luxury Empire
On one notable occasion, Chef Oli served the table of Sheikh Mohammed bin Rashid Al Maktoum. The head of the Jumeirah Group, which owns and operates the luxury hotel Burj Al Arab.
This high-profile exposure led to an invitation to join Al Mahara, the famous seafood restaurant inside the Burj Al Arab. Subsequent career chapters saw Chef Oli working at Le Normandie at the Mandarin Oriental Bangkok. Caprice at the Four Seasons Hong Kong, the IFC Tower, the Four Seasons Macao, and eventually back to Australia via Crown Melbourne.
Upon returning to Perth, he established Olio’s Fine Food Catering. Offering high-end, top-quality food to luxury clients such as Rolls-Royce, Chanel, and Bentley. In February 2026, Chef Oli took over the food and beverage operations at the Residence on Langley Park in Perth. Alongside these ventures, he operates Chef Oli’s Table. A mobile fine-dining business that brings bespoke culinary experiences directly to private homes, yachts, or vineyards.
Rooted in Legacy and Hospitality
When looking back at who made the biggest impact on his life, Chef Oli points to his late maternal grandfather, Jose Aviles. As a young boy, Oli spent his Sundays with his grandfather. A military man who owned a rice field and a fish pond in Sorsogon.
While Lolo Jose successfully sent his eleven children to universities and personally taught Oli how to catch fish. What Oli recalls most vividly is his grandfather’s immense hospitality. Every Sunday, Lolo Jose would cook for all of his farmhands and staff.
Inspired by his Grandfather’s wise words
As Lolo Jose was proud to say;
For the six days of the week, these people work for me, but on the seventh, I work for them and reciprocate.”
He would also often remind his grandson that God gave us two hands. One for family and friends, and the other for sharing blessings with others. For Chef Oli, these words serve as daily mantras and explain why the hospitality DNA remains so strong in him.
For those nostalgic for the classic dampa era, as well as for younger generations who missed out on the initial dining craze, Seafood 8 by Olio’s at Gateway Mall 2 in Araneta City offers a highly anticipated culinary destination. It represents the beloved market-to-table experience, thoughtfully curated and elevated by Chef Oli Buenviaje.
It is, quite literally, the good voyage local food lovers have been waiting for.
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