Name: Chef Brody Olive Name of Restaurant: Voyager’s at Perdido Beach Resort Restaurant Address: 27200 Perdido Beach Boulevard, Orange Beach, Alabama, 36561 Restaurant Phone Number: 251-981-9811

Where were you born and raised? Born in Birmingham, AL and raised in Newnan, GA. What inspired you to become a chef? You know, it’s just something I began doing at a young age and it stuck. I have always enjoyed the process. Where did you train to become a chef? I studied at Johnson and Wales University in Charleston, SC. Most of my professional training was in Birmingham with Chef George Reis at Ocean Restaurant. What does your typical workday involve? Morning meetings, production list/planning of weekly events before lunch, then midafternoon transitions into evening prep for Voyager’s (our flagship restaurant). I oversee multiple outlets here at the resort, so checking in on everyone throughout the day. Who is the most notable person you’ve ever cooked for? This is a tough one. I have been lucky to cater for lots of musicians/bands during Hangout Fest and DeLuna Fest, but the one that stands out most was Foo Fighters and Dave Grohl hanging out and chatting with Chef Chris Sherrill and I about eating fried chicken and drinking champagne. What’s your favorite seafood dish to serve up for yourself and your family? We are pretty simple when it comes to this one: fresh raw oysters! And some grilled for the little ones. What are your favorite hobbies? I enjoy being on the water the most. Boating and fishing. And back porch time watching the smoker roll with family and friends. If you weren’t a chef, what line of work would you pursue? I am sure I would be in some sort of science field. Probably marine biology. Why do you believe your current restaurant is one of the best in the state? We strive to serve the most amazingly fresh products, coupled with outstanding service to create a well-rounded dining experience. Also our Gulf views from inside the restaurant can’t be beat. What makes Alabama Gulf Seafood special? The culture and heritage of our fisherman. That’s what is special to me. The fisherman’s dedication to bring the most pristine catches back for us to serve.