I’m Alex, a personal chef and the founder of a Portland-based culinary studio focused on cooking, hosting, & gathering. My work spans private chef services, intimate events, pop-ups, table-scapes, and meal offerings designed for real life.

Everything I do is rooted in seasonal ingredients, thoughtful preparation, and creating spaces where people feel welcome, nourished, and at ease — whether that’s around a dining table, in a home kitchen, or inside the studio.

My path to this work began in Paris, where I trained at Le Cordon Bleu and worked in restaurant kitchens that shaped the way I cook and think about food. I spent formative years cooking alongside chefs like Iñaki Aizpitarte at Le Chateaubriand and Daniel Rose at Spring — learning the value of simplicity, intuition, and respect for ingredients.

In 2011, I moved to New York City, where my career continued in some of the city’s most dynamic kitchens. I worked under Andrew Carmellini at Locanda Verde and helped open the Michelin-starred Rebelle. In 2018, I became the chef of Yves, a French-inspired restaurant in Tribeca, which received a one-star review and Critics’ Pick from The New York Times.

Over the past 15 years, my work has extended well beyond restaurant kitchens. I’ve consulted on restaurant projects, worked as a fishmonger, taught cooking classes, cooked for private and high-profile clients, collaborated with brands, and catered events large and small. Each chapter has shaped the way I cook today — with range, adaptability, and a strong sense of place.

Today, I bring all of that into more personal, collaborative settings — from cooking in people’s homes and hosting gatherings to creating custom food offerings and thoughtfully designed tables. My approach is detail-driven yet relaxed, grounded in food that feels natural, generous, and well-suited to the moment. I work closely with each client to ensure every detail feels considered and seamless, so you can feel confident and at ease throughout the process.

I can’t wait to cook for you!