Chef Andrew Dolich is a talented pasta maker who has been growing and honing his skills for the last decade. His dedication to his craft, striking plating, and creative original dishes have earned him many accolades, including several Chef’s Roll contest wins. Chef Andrew is now bringing this passion for the art of pasta to his latest private dining project, Oliva Pasta, that showcases traditional pasta methods in tasting menus that celebrate his home of Michigan.
Tell us about your culinary background and why you decided to launch a private chef business vs a brick and mortar.
I’ve been cooking in the Detroit area for close to 15 years. I started off my early days working in American and French restaurant concepts. I grew a passion for Italian cuisine and pasta making in 2017 working at the Apparatus Room in downtown Detroit. I started doing pop up dinners and chef residencies around 2024. After having some success in 2024, I founded a project called Oliva Pasta. The projects ambitions were to focus on traditional pasta methods and 5 course tasting menus highlighting the Michigan seasons. I chose private dining as a way to express my passions and get the ball rolling with little to no financial risk. My dream is to own a pasta shop/restaurant one day.
What has been your biggest challenge in the private chef world?
One of my biggest challenges was knowing where to start. I’ve spent most my life being a chef in restaurants and private dining is so much different. Luckily I am getting the hang of it, have bookings, weddings, pastas classes, and pop up dinners all in the works this year.
Tell us about your favorite pasta tools.
Some of my favorite tools that are essential to me is a mattarello, brass pasta tools, tagliere (pasta board), cavarola board to create texture on pastas, corzetti stamp, and of course the greatest tool, hands. All my tools are made in Italy and some were specially made from Romagnoli pasta tools, Davide Occhi, and Nonnas Woodshop. A Mattarello is used to make pasta traditionally with just a long rolling pin and a wooden table. You create a well hydrated dough with tons of air pockets to slowly stretch the dough on the tagliere, creating a beautiful texture and bite. It is truly a one of a kind method that most restaurants and chefs don’t take the time to do.
When making handmade pasta what influence does the type of flour and egg have?
It is very important to have flours with no preservatives and at its purest form of quality. In America, bread and pastas get a bad rep for making people feel bloated or tired and it’s because cheap flour is mostly abused with preservatives, bromate, and whatever else. I only use Molino Pasini products for pastas, they truly care for the quality, grains, and craftsmanship.
Eggs are important as well but take way less research to find a good product. I enjoy using large brown eggs with amber yolks to make pasta. Most local markets have a great variety of eggs to choose from. The three things you need to make good pasta are flour, eggs, and air. Folding air into the dough during the kneading process is going to capture life into the dough, giving it a light airy bite.
Do you have a favorite finishing oil?
Extra virgin olive oil from either Italy or Spain.
What is your go to cheese?
Parmigiano reggiano 24 month or pecorino romano.
You have done quite well in our online dish contests with one grand prize, one runner-up and two honorable mentions. Besides the glory and prizes, what has your experience been with Chef’s Roll contests?
The experience has been truly an honor, so many talented chefs in the contests and on the page. I was super happy to win some cool prizes and also get featured next to some of these chefs!
Want to share any tips for aspiring competitors?
Be creative and original but also keep your dish simple and focused. Pay attention to plating and visual appeal.
Your twin brother Steve is also a talented chef. Have you ever cooked together professionally?
Yes of course, the last project we worked on together was in 2024 at Farrand Hall in Colon, MI for a chef residency. He’s currently a sous chef at The Rind, focusing on their pastry program.
Where do you see yourself in five years?
I hope in 5 years I become a pasta maestra and open my own pasta shop.
