i. Biography
Since 2018, Andrew Foskey has led Olivella at Ojai Valley Inn from the kitchen side with the responsibilities of a Head Chef & Culinary Director of Restaurants. The work reads as steady stewardship: a formal role carried with calm precision, where attention to detail and disciplined execution shape the dining room as much as the pass.
The Path
At Ojai Valley Inn (Olivella), the kitchen under Andrew Foskey has been organized around control, seasonality, and restraint. Since 2018, the title of Head Chef & Culinary Director of Restaurants has meant more than oversight; it has meant setting a pace that suits the property and letting the setting inform the plate. The result is a dining program built on clarity rather than excess, with each service reflecting a measured hand and a close reading of ingredients.
The Work Today
California cuisine with Italian influences defines the menu at Olivella, and Andrew Foskey works that border without overcomplicating it. California produce stays at the center, while the Italian frame gives the cooking structure and warmth. The seasonally driven fine-dining menu leans on local, valley-grown ingredients, so the dishes shift with availability and timing rather than forcing a fixed expression. In practice, that means the food arrives grounded in place, polished in execution, and restrained in the way the best service kitchens often are.
Signature
Andrew's signature dishes include truffle risotto, whole roasted branzino, bison carpaccio with pine nut, and frutti di mare with uni and almond crumb. Read together, they show a kitchen working across richness, simplicity, texture, and briny depth. The truffle risotto carries weight; the whole roasted branzino keeps the line clean; the bison carpaccio with pine nut brings a sharper edge; and the frutti di mare with uni and almond crumb adds contrast without losing control. These are dishes built to show range without abandoning restraint.
Profile updated July 2026
FAQ
Asked of Andrew
What is Andrew Foskey known for?
California cuisine with Italian influences; valley-grown, seasonal fine dining.
