Executive Chef Alex fell in love with cooking ten years ago when he acquired his first restaurant job in Boulder, Colorado. He started on garde manger and learned the fundamentals of cooking as he worked his way up the ladder in the kitchen. Alex then proceeded to one of the most prestigious culinary schools in the world, The Culinary Institute of America in Hyde Park, New York where he earned an Associate Degree in Occupational Studies in the Culinary Arts. His first major introduction to fine dining was at Jean George where was exposed to both the operation and logistics of a three Michelin star kitchen as well as to the unique flavors and techniques of Asian and French inspired cuisine that Jeans Georges is famous for. Alex then proceeded to Quince restaurant where he fell in love with Italian cuisine and the art of hand-made pasta. Alex’s Cuisine at Sorrel is considered “New American” with Italian influences using the highest quality hyper-local ingredients that the Bay Area has to offer. Sorrel provides a forum for Alex to incorporate and innovate the passion and lessons he has accrued over a decade of learning into a vision of his own.