Alex would like to offer just two words as his bio: Big umami.

While they certainly sum up not only his taste in food but also his goal when cooking, we are not going to let him get away with it. So here goes:

Alex has worked in the restaurant industry for nearly ten years, everywhere from behind the bar, to the front of house, to the kitchen. Several years ago, he took a break from his winter routine and drove out to Montauk, where he met Todd Mitgang, executive chef of the soon to be opened, South Edison. Impressed by Mitgang’s enthusiasm and cooking philosophy, he decided to join the team as the restaurant’s expeditor.

Alex helped prep during the day and eventually moved on to garde manger. When he found himself acquiring some expensive knives, he knew that he wasn’t just passing time in the kitchen; he was building a career.

Between seasons at South Edison, Alex joined the team at Acme, in New York City, working with Chef Mads Reflund and Ariel Fox. At South Edison he gained expertise at each station on the line, moving on to sous chef and finally co-executive chef with Nikhil Khosla. Now he is pleased to team up with Nik and Todd at Bo’s Kitchen & Bar Room. It’s a great opportunity to present their creative dishes with the exciting flavors of New Orleans.

When he’s not cooking, Alex likes to paint and draw. In fact, he’s a talented artist, and has been known to design new dishes by creating beautiful illustrations. The lowly yellow legal pad never looked so good.