The Field Bistro at the Field Museum
Chef Olson graduated with honors from The Culinary Institute of America in Hyde Park, New York in 2004. Her desire to pursue a culinary degree developed early while working in a variety of positions in the foodservice industry in Chicago including a private catering company and the prestigious East Bank Club. After graduating from the CIA, Chef Olson honed her culinary skills and expanded her expertise by working in diverse hospitality environments that included several boutique hotels, Whole Foods, a private country club and the prestigious Chicago restaurant TRU.
During her tenure with The Westin Chicago North Shore, Chef Olson not only developed her culinary skills but a strong sense of community and a passion for promoting healthy, sustainable eating as well. Olson has been a mentor to several high school students interested in pursuing the culinary arts and is an active member of the “Chefs Move to School “program, which works with local schools to promote health and wellness to students. In 2010, Chef Olson created the “rooftop garden program” for the Westin Indianapolis, designed to teach staff about heirloom varieties, and the value of minimizing waste. The garden was such a success that it has expanded to the front of the hotel and the staff now participates in caring for it. While in Indianapolis, Chef Olson also developed a partnership with The Salvation Army to donate food product that is leftover after events.
Chef Olson is thrilled to return to her Chicago roots and combine all of her passions as Executive Chef of the new foodservice program at the Field Museum. She sees this opportunity as an outlet in which she can combine her culinary skills and creativity with her desire to educate and lead the sustainable food movement, as well as positively influence healthy eating habits for all visitors to this world class institution.