The Olivea Team — Valle de Guadalupe, Baja California
The people behind the MICHELIN-starred restaurant, the farm stay, and the café wine bar. Each profile has its own page.
Ange Joy
Founder · OLIVEA · The Experience
Founder, Designer, and the Presence Behind the Experience. Ange is the soul of Olivea: her aesthetic sensibility, dynamic energy, and deep passion for the garden shape every detail. A natural host, she carries the spirit of welcome that makes every guest feel at home. From the design of each space to the atmosphere you feel upon arrival, her vision and heart live within every corner of Olivea.
Daniel Nates
Executive Chef · Olivea Farm To Table
Executive Chef of Olivea, Daniel directs the gastronomic vision of the ecosystem and has been a transformative force within the team. His intensity, energy, and passion for doing things differently ignited a new chapter for Olivea. His cuisine begins in the garden and is rooted in Baja California, with Valle de Guadalupe as both origin and responsibility. He designs each menu in dialogue with regional wines, building plates around powerful local stories. Beyond the plate, his vocation for uniqueness and relentless pursuit of excellence inspire the entire team. His creative fire is contagious. He sparked a light that pushes every person to think bigger, work with deeper pride, and dare to be distinct.
Adriana Rose
CEO · Technology & Vision · OLIVEA · The Experience
CEO of Olivea and founder of Roseiies. Adriana is the architect of the Olivea ecosystem. She defines the brand’s long-term direction and ensures coherence between hotel, restaurant, café, and territory. She designs the experience as a living system where concept, technology, structure, and aesthetic sensibility converge. Making high-level decisions, she translates vision into concrete direction and connects every expression under a single narrative. Her approach integrates intelligence, place, and humanity to build hospitality designed to endure.
Onan Mendoza
Sous Chef · Olivea Farm To Table
Sous Chef of Olivea Farm To Table, Onan is the operational and human axis of the kitchen. A natural leader, he balances energy with calm, unifying the team through a steady and empathetic presence. He listens, learns, and executes with uncommon precision, sustaining daily consistency while driving continuous improvement. He knows how to demand excellence without creating friction and how to motivate without imposing. He is the center that holds the kitchen together.
Luis Ruiz
Head of R&D · Olivea
Head of Research & Development at Olivea, Luis is the scientific engine of the ecosystem. He leads the Research Committee, where the team explores regional discoveries, fermentations, and new techniques to deepen the culinary experience. His precision and attention to detail sustain the invisible processes that elevate every dish. Guardian of the full cycle, he ensures the journey from garden to restaurant, from café to fermentation, from preservation to compost, remains coherent and responsible. He is protector of zero waste and architect of circularity within Olivea.
Jesús Zazueta
Head of Patisserie · Olivea Farm To Table
Head of Patisserie at Olivea, Jesús leads bread and desserts with discipline, elegance, and relentless creative ambition. A leader by example, he is dynamic, focused, and unafraid of hard work. Also a key figure in Olivea Café Wine Bar, he constantly thinks about unifying restaurant and café as different expressions of the same vision. He is energized by the challenge of bringing the garden into traditionally structured forms, reinterpreting the familiar through the territory. His hunger to create and learn makes him an expansive force within the ecosystem.
Cristina
Head of HR · Olivea
Head of Human Resources at Olivea, Cristina is the guardian of the team’s well-being. A powerful listener, she creates a space where every person feels safe to speak, grow, and be taken seriously. She serves as the bridge between the team and leadership, ensuring that internal voices translate into meaningful action. She understands where people stand emotionally and professionally, allowing Olivea to grow in a healthy and conscious way. In an organization where the team is family, her work sustains trust, structure, and human development.
Leonardo
Hotel Supervisor · Casa Olivea
Supervisor of Casa Olivea, Leonardo oversees daily operations with responsibility, composure, and a deep commitment to his team. He listens, protects, and leads with both firmness and care. Taking pride in his role and in service consistency, he ensures every guest experiences Olivea with coherence and warmth. Ambitious and forward-moving, he constantly seeks improvement, testing new ideas and learning from every outcome — whether success or failure. His drive for growth not only fuels him, but elevates those around him. He is both guardian of the standard and catalyst for evolution within Casa Olivea.
Jahudiel
Captain · Olivea Farm To Table
Captain at Olivea Farm To Table, Jahudiel is a proud ambassador of the experience both inside and beyond the restaurant. He shares what it means to be part of Olivea with the community and transmits that energy to the team. Growth defines him: he is constantly learning, exploring new wine regions, and deepening his knowledge as a sommelier in training. A fundamental part of the wine experience, he protects the integrity of the wine program and ensures every bottle communicates the right story. He knows what he wants and works with discipline to achieve it, turning ambition into continuous evolution.
Fran
Operations Coordinator · Olivea Farm To Table
Operations Coordinator at Olivea since day one, Fran is the invisible backbone of daily rhythm. He leads procurement and sourcing, protecting costs without compromising quality. You may see him in the morning managing suppliers and at night stepping in wherever needed — always the first to say yes when the team needs more. He personally collects fruit from producers, ensures every service has what it needs, and even safeguards the details of the family meal. His passion for gastronomy and commitment to constant improvement make him a steady force within the ecosystem. With Fran, the question isn’t what he does — it’s what doesn’t he do.