Olav is a Denver native, having grown up on a ranch outside of Castle Rock. His passion for locally grown products can be traced to his first forays with 4H and raising horses, roosters, sheep and other farm animals. At 14 he worked at a bakery in Castle Rock as a dishwasher, where he would stare at a black-and-white poster of a kitchen in France. He still clearly recalls that image and how it triggered a desire to work in kitchens for the rest of his life.

While growing up Olav spent summers in Minnesota working as a bag stacker in a clay mine, and at the end of each exhausting day, he headed to The Golden Fox, a local truck stop, where he’d sling hamburgers, pancakes and eggs to its surly guests. Despite the odd hours and high-pressure kitchen, he knew this was his calling. After high school, Olav got his first taste of a big restaurant kitchen and oversaw pantry and prep at The Broker, followed by working as the opening chef of Enoteca Wine and Cigar Bar. He was then approached by Bella Ristorante, a fortuitous career move that later introduced him to his wife, Melissa. The owners of Bella encouraged Olav to explore Europe to further refine his skills.

In 1997, Olav spent six months living in a tent outside Fiesole, Italy, on the grounds of a medieval castle. He would wake up to vineyards on one side and olive gardens on the other, with views of chateaus and Florence beyond. Here he absorbed the importance and tradition of artisanal cuisine and culture.

Upon returning to Colorado he spent time cooking in the mountains before moving to Rhode Island to attend Johnson & Wales – he left after one trimester. Olav knew Denver was the place for him and returned to Bella, helping open the downtown location. Olav later became executive chef of 1515 Restaurant, Euro and most recently Bistro One. Following a plan that was a long time coming, Olav decided to open his own restaurant, a decision that was bittersweet but inevitable.

“Seattle Fish Company dispels the myth that you can’t get fresh seafood in Denver. The quality and product selection they offer is unmatched, and their local, sustainable options support bittersweet’s ever-changing, seasonal menu." — Olav Peterson, Owner and Chef, bittersweet