For years, Octavio Olivas and his wife, Shannon, dreamed of launching the Ceviche Project, a pop-up culinary experience that celebrates the dish with communal gatherings throughout their home city of Los Angeles. Today, that dream is a reality and their business has attracted epicureans and expert hosts, who adore their festive dishes, served up alongside great music and new friends. Born in Mexico City, Octavio’s love for ceviche started on father-son fishing trips that would end with the preparation of a simple citrus-marinated-fish using the catch of the day. Since then, he has traveled the world tasting ceviche and its myriad incarnations, and has ultimately reimagined the dish with his own unique spin.
After graduating from the French Culinary Institute with top honors, Chef Simi Hansen continued her education abroad, where she experienced the convivial atmosphere of tapas in Spain, fiery dishes in Southeast Asia, and locavore feasts at a biodynamic farm in New Zealand. Upon returning to the San Francisco Bay Area, Simi worked at Oakland’s Camino and renowned caterer Paula LeDuc before founding Wanderlust Catering, which specializes in California cuisine with global influences. In April 2015, she hired a fellow FCI alum, Matthew Kluz, who honed his craft at Waterbar and Paula Le Duc, to be the head chef. The duo places a strong emphasis on locally sourced organic produce and on strong industry relationships.
Ceviche Project: Aphrodisiac Dinner