Resort Executive Sous Chef
Alex’s parents were both hospitality professionals, so his exposure to the culinary world began early in his life. He started working summer jobs in kitchens at the age of 14, and at 20 years old decided to pursue this field and enrolled at the Culinary Institute of America. On the day of his graduation, Alex’s mother handed him keys, informed him that his first month’s rent had been paid, and that he was going to New York City to get a job and learn. And learn he did.
Alex spent 10 years in Manhattan and got his start in a small bistro, but had a desire to pursue fine dining. He soon secured a position at the legendary Le Cirque, but still sought a more disciplined environment. He then landed at Michael White’s Michelin-starred Ai Fiori and stayed for two years, during which time the restaurant received the coveted Relais Chateaux designation. Alexwas also part of the opening team of Gabriel Kreuther Restaurant as Chef Saucier. Within the first three months, the restaurant was awarded one Michelin star, which was the quickest U.S. recognition since the Guide came to this country. The restaurant was also awarded three stars by The New York Times, and during Alex’s 1 ½ year tenure, also achieved the Relais Chateaux honor.
Alex returned to New Jersey in 2016 and was hired by the Ryland Inn, followed by Natirar Resort, where he focused on banquet operations. He has held lengthy stints at McCrady’s in Charleston, Restaurant Daniel and Atera. Alex then joined the Crystal Springs Resort team in the summer of 2021 starting as an A La Carte Chef overseeing Crystal Tavern and Springs Bistro. He was promoted in May 2022 to Resort Executive Sous Chef and currently oversees all a la carte operations (apart from Restaurant Latour), as well as banquets. Alex is a huge support in helping to create structure within the Resort’s culinary department. When he is not at work, he can often be found hanging with his beautiful daughter, Penelope.