Chef Alexandria Seraile

Raised in the city of New Orleans, I’ve been exposed to a multicultural food

scene at an early age while also learning the traditional Creole/ Cajun cuisine

the city is known for; it one of the only few places in the U.S. with a cuisine

unique to the area. Though my professional training came later in my career,

I’ve worked in kitchen settings ranging from bistro to major banquet halls;

even leading kitchen lines that have seated over 200 covers a night. After

graduating culinary school, I’d began working more in management areas

leading to my position as Sous Chef in multiple kitchens. In recent years I’ve

obtained unique training and experience which includes: completing a highly

coveted culinary internship in Rome, working in the resort/hotel industry in

Aspen/Snowmass, and most recently on Martha’s Vineyard as a Sous/Private

Chef for an exclusive clientele list. In between work, I travel

to experience, while living there, authentic food and culture around the world

different but unique from my own. I’ve spent time in places expanding to:

Australia, SE Asia, and extensively different regions of Italy. With over a decade

years of professional culinary experience, in and outside of the United States,

I've been able to develop and hone skills unique to most; bring a refreshing perspective to kitchens I work in.