Mario Oliverio is the Executive Sous Chef at The Hotel Hershey and is an integral part of the daily production needs for the entire hotel Food & Beverage Operations. This includes weddings, social and business banquets, restaurants, spa buffet, employee cafeteria and chef’s market. Mario started in Hershey in 2010 as Garde Manger Chef, implementing classic processes for terrine, pates and cold food presentation.

He currently supervises various areas of the kitchen, including garde manger, butchery, plus hot and cold food banquet production. Also assists with duties such as scheduling, ordering, standardization of processes and mentoring team members.

He graduated from The Culinary Institute of America in 2006. He was a State Representative at the SkillsUSA Culinary Competition, he received a Gold Medal and represented West Virginia at the National Competition. He completed his education with an internship at Sea Island Resort in Georgia. He worked through the Stonewall Jackson Resort in West Virginia while he pursued his growth for advancement.
He accepted a position as Sous Chef at French Lick Resort & Casino in Indiana, where his responsibility was operating the ‘1875 Restaurant’. Then in 2006, he moved to be a part of the team at the prestigious Duquesne Club in Pittsburgh. He worked through various positions within the kitchen, eventually becoming lead saucier and lead cook. During these four years he had the opportunity to work with esteemed chefs on specialty Chef’s Tables, such as Thomas Keller.