Main content starts here, tab to start navigating

Oliver Antunes


Chef Oliver Antunes leads the kitchen at Allium Restaurant + Bar. Hailing from the Napa Valley where his work highlighted local, sustainable California cuisine and custom tasting menus, Oliver is a graduate of the New England Culinary Institute in Burlington, Vt. He worked locally at Bistro Rouge in West Stockbridge and four-star, five-diamond Wheatleigh Hotel and Restaurant in Lenox for several years and then moved to Lyon and Paris, France, to pursue his culinary career and held positions of sous chef and chef de partie at two- and three-Michelin-starred Restaurant Le Bec and Restaurant Le Meurice from 2009 to 2012. Oliver’s most recent experience included sous chef positions at The Restaurant at Meadowood in St. Helena and Calistoga Ranch in Calistoga, both located in world-renowned California wine country.

Oliver’s food philosophy focuses on simplicity and is directly aligned with the changing seasons. His cooking is ingredient-driven with respect for the nature of the product, and his work highlights simple ingredients with strong technique, flavor profiles and flavor combinations. He values creativity and discipline in cooking practice and constant evolution while striving for perfection. As a chef with an appreciation for smaller restaurants and regional cuisine, Oliver is dedicated to the farm-to-table movement while building awareness of Berkshire food culture and an understanding of the region’s terroir. He will continue Mezze Restaurant Group’s commitment to sourcing ingredients from local farmers, food makers and foragers in the Berkshires and Hudson Valley.