David Gallagher – Executive Chef at Olivia’s

David Gallagher is the new executive chef of Olivia’s Restaurant in La Cala de Mijas. He has been allowed to completely reinvent a restaurant he co-founded.

Elliott Wright first met David more than twenty years ago when Elliott hired the seasoned chef for his first restaurant. David has traveled the world since then and worked at some globally celebrated restaurants.

This new ‘free-hand’ has allowed him to pay homage to an elevated concept of traditional Spanish flavours with his inimitable international flair, putting together flavour sensations never before experienced in Spain. Out are the tired old traditional 3-course meal combinations, and in are pick-what-takes-your-fancy sharing menus, light bites or mighty feasts.

Chef Gallagher reinvents Olivia’s

David has completely redesigned the entire concept. ‘Olivia’s will always be a party restaurant’, according to owner Elliott Wright, but David has tweaked the concept into a place where one can chill, take time, savour, and enjoy the full flavoursome experience. Olivia’s, under the new concept, was hammered out over months between David, Head Chef Ryan McCabe and his Nordic Michelin-starred experiences, Head Chef of sibling restaurant in Orihuela Michael Pétursson bringing his own Icelandic twist, and the culinary experiences of the serious foodie, Elliott Wright. Food is everything, and the menus are guaranteed to be unique. Olivia’s offers a unique experience that is unmistakable.

Olivia’s has become synonymous with exceptional taste. The open kitchen reveals the secrets of the chefs, bringing culinary creation to the dining experience.

David’s dining concept is about sharing flavours, moments and experiences. Inspire by Basque tradition and combining the best of inspirations from Korea and Australia with Iceland, Scandinavia, Scandinavian and Scandinavian cuisines, the new menus highlight the art of grilling on an open flame.