Alexander Ariel

I have experience in fine dining restaurants since 14 years of age absorbing as much knowledge as possible working on stations such as grill, sauté, garde manger, and expediting at Blend by Chef Lou Smith. I spent a summer working for David Burke's Red Horse to learn pastry as well. I do pop up tasting menus at various restaurants where I go in, take over for one night and serve multi coursed creative dinners. I have experience in creating and choosing the components as well as designing the plating at my previous jobs. I have learned that being a great cook is very important, but it is also very important to be able to adapt, and work with others to provide the best most efficient outcome.