Delicious, Homemade Meals – Without the Hassle

I’m Olivia Tucek, and my relationship with food began long before I ever stepped into a professional kitchen. Born in Vienna to an Austrian father and an Argentinian mother, my childhood stretched across continents—from Vienna to Brisbane, Tel Aviv, Miami, New York, and long summers in Córdoba, Argentina. Each place left its mark, shaping the way I see and taste the world.

 

At home, my mother cooked fresh meals for my brother and me every day. I was an eager, and often outspoken, critic—so much so that my family nicknamed me *Mucha*, after a well-known food critic. My mother loves to tell the story of a trip to Croatia when I was seven: while the other children were happy with spaghetti and meat sauce, I craved something more. She let me join the adults at dinner on one condition—I had to eat what was served. That night, I had truffle lobster. From then on, my parents knew that dining out with me would never be simple—or cheap.

 

My early passions were more artistic—I painted, played piano, and later experimented with stage makeup. Cooking wasn’t something I pursued seriously until I adopted a plant-based diet. Determined to keep enjoying the flavors I loved without animal products, I immersed myself in cooking, watching hours of recipe videos and learning techniques from chefs. The first recipe I ever followed was a vegan lasagna. To my surprise, it was delicious, and I fell in love with cooking.

 

I left my studies at Sigmund Freud University and moved to New York City to study at the Institute of Culinary Education. While there, I worked at Loring Place under Chef Dan Kluger, whose "plant-forward" approach and dedication to seasonal cooking resonated with me. Unlike my classmates, who carefully researched externships, I simply asked my counselor for a recommendation, applied to the first restaurant she suggested, and got the job. Looking back, it felt like fate—Loring Place found me.

 

That experience shaped me. It led me back to Vienna, where I co-founded "Tolstoy", a fully plant-based restaurant in the heart of Vienna; Naschmarkt. Inspired by my time in New York and the philosophy of non-violence toward animals, we created a menu that celebrated vegetables as the center of the plate.

 

Food, like life, is always evolving. When I became pregnant with my daughter, I started craving fish and slowly reintroduced eggs and dairy. Spending time in Argentina during the height of the pandemic—surrounded by mountains, fresh produce, and eggs from our own hens—reminded me that good food is about quality, connection, and respect for nature.

 

Today, my cooking continues to grow with me. I have a deep love for Austrian cuisine—an often overlooked tradition—and I enjoy exploring its classical roots while reimagining it in new ways. My approach is simple: keep learning, creating, experimenting, and embracing the lessons that come with failure. Each step, each misstep, has brought me here—working for myself, doing what I love, and sharing it with you.