When Ozge Kalvo became head chef at Olympus, she discovered something unexpected about her ancestry. “When I told my dad I’ll be working in a Greek restaurant, he said, ‘Well, it’s in your blood’,” the Turkish-born chef laughs. It turns out her great-grandparents hailed from across the Aegean Sea, in Greece. Perhaps this shared heritage, and the threads that connect so much Med cuisine, have bolstered the skill with which the young-gun chef shaped her breezy menu.
Sitting under the great retractable glass ‘oculus’ that covers the circular dining room, tearing apart wood-fired pita pies, swiping greedy scoops of barrel-aged feta, and sharing hunks of milk-fed lamb, Olympus feels so much more established than its tender four-month tenure. Maybe it’s the 50-year-old bougainvillea at the heart of the space, roots…
