We are delighted to welcome Executive Chef, Remy Ayesh, to The Oliver and to the Bread & Butter Concepts team. Chef Ayesh brings several years of culinary experience to the refined American tavern concept located in the Country Club Plaza.
Ayesh received two Bachelor’s degrees in Spanish and Journalism from University of Kansas and Universidad de Saville (Spain). She later attended French Culinary Institute in New York.
Ayesh’s culinary background includes working under Executive Chef Ryan Hardy, and as Formaggaia at Chicago’s Spiaggia. She later ascended to the position of Executive Chef at Rootstock Wine and Beer Bar, in Chicago, where she earned numerous accolades including being named a Top 12 Tastemaker in Chicago, in the company of Rick Bayless, among others.
Ayesh recently made the move to return to Kansas City and began her tenure at The Oliver in early October. She has been developing and honing a new menu with changes including five appetizers, one sandwich, and three entrées, as well as a daily chef’s creation.
Appetizers include Asparagus Toast with kale-walnut pesto, aged gouda, fried egg and brioche toast as well as Leek Fondue made with goat cheese, fontina, gruyere, dark beer served with crostini.
The Oliver features entrées that range from Amish Chicken served roasted with celery salad, herb butter, roasted garlic sauce and wild mushroom to San Marzano maltagliata pasta served with cured grape tomatoes, ricotta, basil, garlic and chile.