Hi, I’m Chef Alex,
About Me
I am a passionate culinary artist with six years of experience in the restaurant industry. I love taking classic dishes and giving them a creative, modern twist by crafting food that’s both comforting and exciting. I started my career in Tucson, Arizona at a fine dining restaurant called Acacia, where I got my first look at the fast-paced world of fine dining. From there, I worked with talented teams at Westward Look, Zinburger, Loews Ventana Canyon’s Flying V, and Proof Artisanal Pizza and Pasta. Each kitchen taught me something new like running a line and improving dish execution. In 2024, I had the opportunity to compete in Meet the Chefs, where I prepared a signature dish for hundreds of guests. That experience pushed me out of my comfort zone and proved to myself that I can create food that not only feeds people but inspires them.
My Experience and Certifications
I hold an Associate Degree in Business Administration and am a ServSafe Food Handler and ServSafe Food Protection Manager Certified professional. These credentials help me not only run a kitchen efficiently but also maintain a safe, organized, and inspiring environment for both my team and guests.
Leadership and Teamwork
I believe that a kitchen runs best when every cook feels pride in their craft. My goal as a leader is to build teamwork, encourage creativity, and hold myself as well as my team to a high standard. Great food starts with passion, and I strive to foster that passion in everyone I work with.
Today, I continue to grow, learn, and push the limits of what’s possible with flavor, technique, and presentation. Whether I’m creating new dishes, mentoring a line cook, or serving guests, my mission is simple and it’s to make every meal unforgettable
My Philosophy
Cooking, to me, is about balance by respecting culinary traditions while never being afraid to innovate. I’m inspired by chefs like Ferran Adrià, who transformed fine dining through creativity and curiosity. I believe food should nourish the soul as much as it satisfies hunger, inviting diners to experience something familiar yet refreshingly new.
My Journey
My love for cooking started in my family’s kitchen, watching my mom and nana create meals that brought people together. Later, shows like Hell’s Kitchen and Kitchen Nightmares sparked my fascination with restaurant culture, and the writings of Anthony Bourdain deepened my respect for the craft. Along the way, I’ve been lucky to learn from Tucson’s own incredible chefs like Albert Hall, Brian Smith, and Tyler Lapotosky, who all played a role in shaping me as both a chef and a leader.
My Approach
What began as a passion project has evolved into something more. We’re proud of where we’ve been and even more excited for what’s ahead. What sets us apart isn’t just our process—it’s the intention behind it. We take time to understand, explore, and create with purpose at every turn.
Simple ideas
Through every step, we've focused on staying true to our values and making space for thoughtful, lasting work.
Lasting impact
We build with clarity, act with integrity, and always stay curious.