Mauro Olivieri was born in 1959 in Genoa.
After attending an art-oriented high school he graduated in Architecture in Genoa.
In 1986 the designer Mauro Olivieri opened his studio in Arma di Taggia, a space where ideas and projects flourish every day and where experimentation reigns.
His innate inclination for design, be it architectural, product, food, graphics, communication, set-ups, has never suffered any setbacks. We had a chat with him.
In 1998, in Andalusia, he designed the Benaocaz house of the well-known design critic Gèrard Gayou, discoverer of young talents such as Sottsass, Mendini, Stark, Ugo la Pietra, Enzo Mari, Ron Arad and many others. Gèrard, who was and still is his mentor.
Also in 1998 he designed Baco, his first collection of lamps, which marked the beginning of a long collaboration with Vistosi.
In 2006 he was one of the founders of the ADI Food Design delegation.
In 2007 he was organizer of the first international conference of the Food Design delegation, entitled “Foodtous” during the first international conference of Tuttofood Milano 2007, also managing the graphics.
2009 saw the launch of the Withwith lamp collection, composed of five individual elements in blown glass that are available as both pendant and ceiling lamps.
In 2011 the Assiba collection for Vistosi came to life, a sublime expression of Murano mouth-blown glass.
Tablò, a collection that combines glass and laminated wood in a single screwless piece, won the GrandesignEtico Award in 2014.
In the same year he joined the scientific direction team of the first Food Design magazine of which he is co-founder and coordinator.
Having always been passionate about cooking, he is attentive to the changes that have taken place in the last 20 years. He has also been central to the sector, creating events that are still unique on the food scene in both Italy and abroad.
In 2016 he was appointed President of ADI Liguria. He is involved in the artistic direction and/or graphics of different companies in the food and non-food sectors.
In the same year he created Oliena, designed to serve and enhance olive oil.
Today he is a Member of the Design Department of the ADI Association and scientific manager of their food design group. He is responsible for training courses on design, interior design, visual design communication and food design. He is professor of food design at the IED European Institute of Design – “Food of the territory” and “Food production” courses. He deals with the artistic direction and/or graphics of different companies in the food sector such as Mengazzoli, Mioitaly, Sommariva, Boeri, Roi, Panedoz.
His last and recent venture was being the protagonist of the film Tensione e Sintesi di Isplora, which saw Mauro Olivieri interpreting materials and traditions along a design and experimental itinerary that begins in inland Liguria.
2014 Olivieri won Honorable Mention at the XXIII Edition of the Compasso d’Oro ADI Award with the Campotti project, a pasta format produced by the Pastificio dei Campi pasta company.
2014 he won the GrandesignEtico International Award for the Tablò Lamp designed for Vistosi
2015 In the context of its land, the Valle Argentina, together with the Food Designers group, developed a Local Systems Brand system/ project that obtained the ADI Design Index 2015 award with the Food Design Territory Identity project
2016 Olivieri won the ADI Index Award Terre dall ‘Italia project with TerradiTaggiasca, an innovative dessert with Olio ROI olive oil.
2017 he won the “Le Forme dell ‘Olio” Award OlioOfficina Milano (MI) – Cru Golf Sanremo DOP Riviera Ligure – Olio ROI and for the Valle Argentina Etica project he was awarded the GrandesignEtico Award
2019 he won the Italian Food Award 2019 – Anuga (GER) – Dressing & Vinegars category for Parapaccio, Balsamic Vinegar of Modena for grating – made by Acetificio Mengazzoli & C.