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A native of Soldotna, Alaska, Alex “started cooking to avoid college,” he admits, and immediately fell in love with the intensity and passion of the business. After attending Le Cordon Bleu in Portland, Oregon and working under Jason French at Ned Ludd, Alex left the Pacific Northwest for San Francisco where he landed at Sons & Daughters.
After 5 years, a few promotions and a short stint in Texas, Alex is now Sons & Daughters Chef de Cuisine. He was previously the chef at Austin’s Salt & Time Butcher Shop & Salumeria. He and his wife Jen Jackson, a fellow chef who most recently was sous chef at Octavia, recently welcomed his first child.