Coherent with the environment is also the culinary philosophy of Oliver Glowig, characterized by its originality, fantasy and lightness, besides, of course, its taste. Professionalism and Teutonic technique are at the service of italian cuisine, a culture that Glowig, who's from the länder of Saxony-Anhalt, has always loved. He's had many important experiences over almost 20 years of work, starting with Quisisana Grand Hotel in Capri, under the guidance of mentor Gualtiero Marchesi, with whom he will work again in the legendary restaurant of the same name in Ebrusco. After a brief positive experience as the executive Chef of the Acquarello Restaurant in Munich (1 Michelin star), he goes back to Capri, working at the Capri Palace Hotel & Spa, where, also as the executive chef, he leads his kitchen brigade towards 1 and then 2 Michelin stars in few years. In 2011 he moves to Rome, working in a place named after him at the Aldrovandi Hotel Villa Borghese. The success is immediate, resulting in 2 Michelin stars. In 2016 he opens a new activity inside the Mercato Centrale in Rome, where in his “La tavola, il vino, la Dispensa”, he offers a high quality service to all the people coming to Termini Station.