Chef Mason Hereford of Sweet Olive - Biography

Native-Virginian Chef Mason Hereford, was born and raised in Charlottesville and attended the University of Virginia before moving to New Orleans in 2008. Hereford then worked under Chef Mike Stoltzfus at Coquette for three years, earning his way up to executive sous chef. In January 2012, he became the opening chef de cuisine at Stotlzfus’ newest project, Sweet Olive at The Saint Hotel. Like Coquette, the restaurant features a constantly evolving menu celebrating the seasonality of local ingredients. Bringing to the table soulful flavors with a modern touch, Sweet Olive’s menu focuses on the Southern food.