I have been cooking in restaurants, resorts and hotels since 14 years old. A graduate of Le Cordon Bleu in 2007 and globe trotting chef living all across the country and abroad pursuing my craft. Along my travels I have worked alongside celebrity chefs Emeril Lagasse and Thomas Keller. Now I bring all of my life's work directly to your table!

For me, cooking is...

Cooking for me is being able to make other people happy with what I love to do. My menus reflect differnt areas I've cooked around the world.

I learned to cook at...

I learned cooking initially by my mom and her working in restaurants while I was young. I have spent my career working under many different chefs

A cooking secret...

Taking any ingredients given to me and making it 5 star!

My menus

San Francisco Trip

STARTER

All inclusive

Baby Gem Ridiccio Salad With Applewood Smoked Bacon Lardons, Avocado, Poached Pear, Crumbled Gorgonzola, Toasted Walnuts, Buttermilk Ranch

FIRST COURSE

All inclusive

Pan Seared Diver Scallops Over Griddled Parmesan Polenta Cake, Honey Parsnip Puree, Apple Red Cabbage Fennel Slaw

MAIN COURSE

All inclusive

San Francisco Style Cioppio Stew, Roasted Tomato Saffron Broth, Seared Red Snapper, Clams, Mussels, Roasted Garlic Aioli

DESSERT

All inclusive

Blueberry Apple Cream Cheese Crisp, Creme Caramel Oat Milk Ice Cream

Southern Hospitality

STARTER

All inclusive

New Orleans Style BBQ Shrimp And Grits

FIRST COURSE

All inclusive

Truffled Burrata Watermelon Caprese Salad, Thai Basil Pistou, Marinated Tomatoes, Roasted Garlic Balsamic Vinaigrette

MAIN COURSE

All inclusive

Prosciutto Wrapped Stuffed Chicken, Pan Seared Brussel Sprouts, Smoked Tomato Chutney

DESSERT

All inclusive

Chocolate Cake Stuffed Beignets

Gulf Coast

STARTER

All inclusive

24 Hour Smoked Pork Belly With Cornmeal Crusted Apalachicola Bay Oysters, Roasted Tomato Chutney

Blackend Ahi Tuna Watermelon Margarita Ceviche, Fried Plantain Chips

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Andouille Crusted Black Grouper, Smoked Gouda Grits, Creole Menieure Sauce

DESSERT

All inclusive

New Orleans Style Bananas Foster

Steakhouse

STARTER

All inclusive

Boston Bibb Wedge Salad, Gorgonzola, Pickled Red Onions, Caramelized Grape Tomatoes, Buttermilk Ranch

FIRST COURSE

All inclusive

Panko Crusted Jumbo Lump Crab Cake Over Creole Creamed Corn, Smoked Tomato Chutney

MAIN COURSE

All inclusive

Pan Seared Tomahawk Ribeye Over RosemaryTruffle Fries, Ratatouille, Red Wine Au Jus

DESSERT

All inclusive

Mocha Chocolate Brownie Chunk Creme Brulee

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Chef Alex's reviews

4.67

•

6 services

Tremendous chef. Tons of variety on menu. Very creative with spice. Incredibly tasteful. Cooked for 3 couples and exceeded all of our expectations. Would absolutely recommend.