Insider Spotlight
Capitalizing on this trend, Chef Oliver “Oli” Buenviaje is introducing a modern take on the Filipino dampa (seafood market-to-table) experience through Seafood 8 by Olio’s, which is set to open at Gateway Mall 2 in Araneta City in August 2026.
The concept aims to blend the familiar appeal of selecting fresh seafood with a more refined and contemporary dining environment, bringing the market-to-table tradition to a broader urban audience.
Why it matters
The venture reflects a broader shift in the restaurant industry toward experiential dining, where customers play a more active role in choosing ingredients while still enjoying the convenience of a mall-based setting.
Seafood 8 is designed as a 130-seat restaurant featuring live seafood displays and chilled selections of fish, shellfish, and crustaceans.
Guests will be able to choose their seafood and decide whether it is grilled, fried, or steamed before pairing it with one of eight signature sauces developed by Buenviaje.
Culinary background
The sauce lineup includes Miso Butter, Inasal Citrus Ginger & Soy, Oriental Chili Caramel, Latin Chimichurri, Pomodoro Tomato Olive Capers, Gambas Roja, Bagoong Bernaise, and Sambal XO Chili.
Buenviaje’s culinary background spans several internationally recognized kitchens. His career included stints with renowned chefs Alain Fabrègues and Alain Ducasse, as well as roles at Le Meurice in Paris, Al Mahara at the Burj Al Arab in Dubai, L’Normandie in Bangkok, and Four Seasons properties in Hong Kong and Macau.
The backstory
Born in Sorsogon, Buenviaje moved to Perth in 1999 and initially pursued civil engineering before shifting to culinary studies. He later founded Olio’s Fine Food Catering in Australia, serving luxury clients including Rolls-Royce, Chanel, and Bentley.
The chef said his approach to hospitality was heavily influenced by his late grandfather, Jose Aviles, whose emphasis on generosity and community service helped shape his professional values.
What’s next
Seafood 8’s opening will test whether an upgraded, mall-based dampa experience can appeal to both nostalgic diners and younger consumers seeking a more curated seafood offering. —Vanessa Hidalgo | Ed: Corrie S. Narisma
