About
Twenty years across Europe, the Caribbean, and the Americas — currently based in Los Angeles.
Alex is a chef with over twenty years of experience working across Europe, the Caribbean, and the Americas, now based in Los Angeles. His culinary foundation was built through disciplined classical training, where precision, consistency, and respect for technique became second nature. Over time, he developed a style that blends technical skill with a more instinctive, creative approach to cooking.
Deeply connected to ingredients and the people behind them, Alex places great importance on quality, seasonality, and sourcing with integrity. He believes the best food comes from understanding the story behind each product and building strong relationships with the growers, producers, and suppliers who share the same passion for their craft.
Travel, culture, and the constantly evolving restaurant world continue to inspire his work. Always learning and refining his approach, Alex brings a calm confidence, strong foundation, and genuine love of hospitality to everything he creates — producing food that feels thoughtful, honest, and memorable.
Services
Private dinners. Events. Teaching in-house. Restaurant consultation.
Private Chef on Location
From intimate dinners to holiday feasts, Alex caters a meal designed for each client. Formal dinners, lunch parties, and traiteur service — using the best ingredients to translate your palate and the occasion into a unique experience.
Event Cooking
Pop-up dinners, celebrations, fundraisers. Alex's work across continents and cultures has shaped him into an adaptable, creative chef — providing a menu that meets your guests and your ambiance.
Teaching In-House
Interactive cooking demonstrations give clients a hands-on opportunity to cook exquisite meals and learn the produce behind the process. Alex teaches essential skills and methods, educating and entertaining at every step.
Restaurant Consultation
After years of training and working for a mix of clients and companies, Alex knows what it takes to run a kitchen, build a menu, and run a business. From concept to reality.