Staff
Richard Glass, Owner
Originally from Eugene, Oregon, Richard Glass spent the past 22 years in Chicago as both a designer and restaurateur. After graduating from Chicago’s Institute of Design and working as a product and furniture designer, Glass joined the restaurant scene as managing partner of Red Dog, Café Absinthe and Green Dolphin Street, which he also helped design.
Glass returned to his native Oregon in the fall of 2004 and opened Olea in June 2005. He put his design skills to work and completely renovated the interior space of Olea, allowing for more natural light and exposed wood and added beadboard, vintage lighting, and long, curved banquettes. A "whimsical" touch is the large, antique meat hook which hangs near the bar symbolizing Olea’s house-cured meats. Glass lives in Northeast Portland with his wife, Bridgid, and 4 year-old son.
Aaron Barnett, Chef
Born into a household that revolved around food and dining, Chef Aaron Barnett found himself eating frog’s legs for the first time at the age of eight. Originally from Canada, Barnett’s family moved to the United States when he was only an adolescent. He had always known that he would pursue a career in the culinary world, and as soon as he was able Barnett attended the California School of Culinary Arts’ Cordon Bleu program, graduating with honors.
Taking the first risk of his career, he packed his bags and returned to Canada to become an extern, and eventually work at, the highly lauded Lumiere Restaurant in Vancouver, British Columbia. Barnett was immediately taken with the flavors and produce available in the Pacific Northwest. Despite his school credentials, Barnett says, “Lumiere was where I truly came to understand the importance of seasonal cuisine.” Reveling in the amazing local produce, and diving head first into the vast array of ethnic flavors and available ingredients, he began to put together the building blocks that would become his signature style. During this exciting time, he also became an assistant to Chef Rob Feenie on the television show, “New Classics, with Rob Feenie” on Food Network Canada.
Barnett’s next career move was equally adventurous, moving to San Francisco to work at the Mobil 5-star Restaurant Gary Danko. It was with Chef Danko that Barnett learned the art of creating consistent and truly remarkable food, and the rigorous standards of excellence in the haute cuisine world. Not surprisingly, Barnett was offered a Sous Chef position at the up-and-coming Myth Restaurant in San Francisco, under Chef Sean O’Brien. He began working hand in hand with O’Brien, honing his skills in menu development and design, laying the seeds for what was to come. In little under a year, Barnett was made executive chef at the Desert Sage Restaurant in La Quinta, California, where he set out to create an internationally influenced menu reminiscent of his former mentors. He was met with local acclaim and awards, including “Best New Restaurant,” by Palm Springs Life Magazine.
Aaron is excited to be back in the Pacific Northwest, using the seasonal ingredients and flavors he has always loved. As executive chef at Olea, Barnett’s choice of ingredients reflects a mix of the classic, rustic, and modern. The result is a cuisine that is both bold and delicately nuanced. There is nothing obvious about Barnett’s menu. While his cuisine might be adventurous, it is always approachable and surrounded in an atmosphere of comfort.
