Chef B. Alex Grimsley

I began my love affair with food sitting on my mother's kitchen counter. At age four, I decided to make a Fruit Loop pie, and I've been combining unique flavors every since. Food is my passion, and I am a firm believer that it is strongly associated with our best memories. I strive to bring those experiences to my table and guests. I'm also a bit of a geek and love the science behind the process--whether it's using liquid nitrogen in the kitchen or using fermented garlic.

My desire is to bring new dining experiences directly to your home. I am not a caterer—I am a creators of unique, luxury culinary experiences. Your experience will be unique to you and your guests with events and menus based on their unique food tastes, personalities, and desires. Rather than the typical catering approach that utilizes standard menus and offerings, Chef Alex works directly with each client to create dishes and experiences as unique as his clients. I want to bring the Personal Chef experience to your home, table, and guests.

Creating memorable and creative dining and entertainment experiences is Chef Alex’s passion. Forging longstanding relationships with local providers and markets, Chef Alex knows the best places to source seasonal, fare trade, and locally raised ingredients for your event. He works with each client to understand the event, the attendees, and what the client hopes to achieve. Intimate dinner parties, fun and distinctive happy hours, sophisticated corporate or holiday parties, and in-home cooking classes and demonstrations are all offered. Chez Vous 512 will plan your event to the smallest detail and can also provide TABC certified bartenders, servers, and other services to make your event a success.

Chef Alex began his culinary journey at Bowie High School where he completed the school’s award-winning Culinary program. He continued his education at the Culinary Institute of America earning a degree in Culinary Science. Chef Alex was trained in the classic French tradition but has experience with a wide variety of styles and menu types. He refined his culinary skills in Austin’s and San Antonio’s great kitchens including Sway, Fleming’s Steak House, Bob’s Chop House, Ming’s Noodle House, Wunder Pig, and Pearl Snap.