Portfolio

Medium rare New York strip with crispy gnocchi

A bold reimagining of a timeless brand.

Chicken paprikash over horseradish mashed potatoes

Bowl of seafood chowder with black mussels, bread crumbs, chopped herbs, and a garnish of sliced scallions on top.

Warm vichyssoise with drunken mussels and buttery croutons

A bold reimagining of a timeless brand.

6 oz medium rare New York strip steak with crispy butter‑basted gnocchi, broccolini, and pistachio romesco, prepared by private chef Alexander Cole in Tucson, Arizona.
Caprese salad layered with fresh mozzarella and ripe Roma tomatoes, dressed with extra virgin olive oil, balsamic glaze, Maldon salt, cracked pepper, and finished with hot honey pearls for a private dining experience in Tucson, Arizona

Gourmet caprese salad with hot honey pearls

Half chicken paprikash served over horseradish mashed potatoes with sautéed mushrooms, garnished with parsley and plated by private chef Alexander Cole in Tucson, Arizona

A bold reimagining of a timeless brand.

Chilled melon soup with fresh asparagus spears, created by private chef Alexander Cole in Tucson, Arizona
Baked Italian dish with a crispy crust, melted cheese, and chopped herbs, served on a white plate.

Chilled Melon Soup with asparagus garnished with fresh basil and crispy prosciutto