Alex grew into his job, as most do, by working in kitchens, studying and even organic farming.  At the young age of 14, Alex was drawn by the smoke, fire and activity of the kitchen in his first restaurant job.  This was a natural transition for him from the daily task of cooking for his siblings while his mother attended law school.  One of his fondest memories is of a family dinner at his grandparents home when his grandmother would make his Italian grandfather’s recipe of Spaghetti & Meatballs.  The understanding that cooking and sharing a meal is so much more than just what is on the plate came at an early age.  The passion, love and care that goes into producing dinner and feeding people is inspirational.  Perhaps that is why Alex’s favorite item on the current menu is the nightly house made sausage where he creates something very special out of many ingredients brought together with care, skill and thought.

    Alex takes pride in maintaining our local garden plots, reads chef authored cookbooks featuring Thomas Keller and Daniel Humm and enjoys the beauty of the area.

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