Born and raised in south Florida, Alex’s passion for cooking and feeding began at home with an abundance of Israeli inspired dishes cooked by his parents. At eighteen, Alex attended Florida Atlantic University where he earned an associate’s degree in psychology before stumbling upon a copy of Thomas Keller’s French Laundry cookbook. He felt compelled to pursue a culinary education and imminently moved across the country to Napa, CA. to attend the Culinary Institute of America. Since then he has built an impressive roster of restaurant experience including Ad Hoc, Eleven Madison Park, Betony, Union Square Café and Legacy Records. In his free time Alex enjoys dining out, visiting museums and sharpening his eye for interior design.