Bar Olo's New Head Chef Aleksis Kalnins is a Dinner By Heston Alum
When Scopri’s Anthony Scutella and Alison Foley opened Hot-Listed Bar Olo just over a year ago, the Piedmont-influenced spot slotted right in, feeling like it had been there forever. We named it one of the best new bars of 2024 and still can’t stop thinking about the standout happy hour.
Three weeks ago, Aleksis Kalnins – a Dinner by Heston alum who was head chef at Mulberry Group venues Hazel and pre-overhauled Molli – joined as head chef. We caught up with Kalnins to find out what he has planned for the Carlton favourite.
When Bar Olo opened last year, it was hard not to notice. What really stood out to me though, was the way Anthony and Alison built something so rooted in seasonality and their farm. I’ve always loved working with local, sustainable ingredients, so the chance to be part of a team that really lives that philosophy just made a lot of sense.
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I’m excited to bring a blend of creativity and refinement to the already stellar menu. With the team’s access to such high quality, seasonal produce from the farm, I’m looking forward to pushing the boundaries of what we can do with those ingredients while maintaining a respect for their natural flavours and characteristics.
I'm not looking to reinvent anything – the food at Bar Olo is already incredible. What I’m excited about is building on what’s there and bringing a bit of my own style into the mix. It’s really about keeping the heart of Bar Olo the same, while adding some new energy to the kitchen.
One dish I’m really excited about is the confit octopus with vodka sauce. It’s a fun one: super tender octopus with a rich silky sauce that’s got a little kick to it. It’s not something you see every day, but it still fits right in with the ingredient-driven vibe here.
The connection between the land and the plate. At Bar Olo, you’ll see that inspiration reflected in dishes that change with the seasons, where each dish tells a story about the farm, the local environment and the flavours we’re able to work with.
