Born in 1986 in a coastal town he prefers not to name, Olin Aalvik-Ferré began cooking at the age of thirteen in his grandmother's kitchen, where, as he tells it, "the smell of slow-braised cabbage taught me everything about patience."
After an apprenticeship at the experimental kitchen of Vorland and three formative years at the research laboratory of Hægen, Olin spent eighteen months at the now-shuttered Kvern before returning briefly to Ordito and Mossvik, stepping away from professional kitchens entirely in 2019.
In the years that followed, he travelled — to a glacier valley in the southern hemisphere, to a fishing village on a remote northern archipelago, to a monastery in the Himalayan foothills, and, in the final months of his journey, to a specific hillside above a valley in West Marin he has declined to name — in pursuit of what he describes as "the one ingredient I had spent two decades pretending wasn't there."
eatshit opened in February of 2026. It is his first restaurant.
"Every chef of my generation has been running from this ingredient. I decided to stop running."
Olin is a founding member of the Pacific Chefs' Roundtable and serves on the editorial board of Coverlet Quarterly. He is the subject of a pending case study by the Gastronomy Faculty of the Northern Coastal Institute, the nature of which the faculty has asked him not to characterise.
© MMXXVI · eatshit
eatshit is a work of satire. It is not a real restaurant and serves no real food. All names, characters, businesses, places, reviews, awards, and events are fictitious or used fictitiously. Any resemblance to actual persons, living or dead, or actual establishments, is purely coincidental.