Alex is a Michelin restaurant trained chef and international traveler
Get to know Alex in this Q&A, and get his 🥕Korean Pork Spare Rib, Saturday and Sunday in Lincoln Park!
What can you tell us about your meal and what inspired it?
For my first dish I will be offering Korean BBQ ribs cured with Korean spices and cooked with a Carolina style gochujang BBQ sauce. It will be served with a mixed vegetable banchan and steamed jasmine rice.
This dish reminds me of weekend nights in Baltimore when my coworkers and I would go for late night Korean BBQ after work. We would spend hours eating and drinking and having a great time. No matter how good or bad the night was, we enjoyed ending it around a table of good food and especially each other’s company.
What’s your cooking background?
Shortly after starting my cooking career I began working in some acclaimed fine dining restaurants in Baltimore and the surrounding counties. Afterwards I would start culinary school at Stratford University in Baltimore.
After graduating I felt a deeper hunger inside me for more. At the recommendation of my mentor, I wound up taking two separate 3 month internships in Spain and Scotland, followed by a shorter one in Baja California. Most notable was my internship in Spain at San Pellegrino World’s 50 Best Restaurant, Etxebarri.
Upon returning from those internships I went back to work for my mentor at his modern French restaurant. I would eventually leave there to make my way to Chicago but not before working my way up to sous chef and taking a part time job at an amazing small, local, organic farm.
Anything else we should know about you and your cooking?
With the coronavirus pandemic striking our city, country, and globe, my career move to Chicago has certainly not gone as planned, but I’m not done yet! Good and bad situations are all about attitude. I’m very eager to share my passion for cooking, my knowledge, and my craft.