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Alex Jenkins started working with The Indigo Road more than four years ago as a line cook at the original Oak Steakhouse in Charleston before spending time at The Macintosh. Under the expertise of Executive Chef Jeremiah Bacon, a semi-finalist James Beard award-winning chef, he found inspiration and a growing passion for the art of cooking. Now, he brings that passion to the Queen City as executive chef of Oak Steakhouse Charlotte.
In addition to his cooking talents, Alex brings positivity, diligence and loyalty to the kitchen. He is dedicated to promoting the growth of his staff, while continuing to expand his knowledge and perfect the dishes he creates.
Jenkins’ passion for the culinary industry started at a young age. Over the years, he has drawn great inspiration from his family members, many of whom have been involved in the hospitality industry. After migrating to the United States from a small village in Greece, his great grandfather opened two restaurants in Jenkins’ hometown of Anderson, South Carolina. Growing up, Jenkins had firsthand experience of working with food – from helping his father at a South Carolina barbecue joint to watching his mom in the kitchen.
From there, Jenkins found himself in Los Angeles as a cashier at an Italian restaurant, eventually gaining the opportunity to work in the kitchen. His passion for the kitchen grew even greater, and he looked toward attending culinary school. With Charleston in his sights, he packed up and headed for the East Coast. Soon enough, he found a home at Oak Steakhouse and The Indigo Road.
Jenkins’ path to Charlotte is an experience that has molded him into the chef he is today. He finds motivation in, not only people, but in hospitality itself. From surrounding himself with a passionate team to creating an experience for the guests, Jenkins is continually motivated to make Oak Steakhouse Charlotte the best.