Alex is renowned for his sensitivity and refinement in the art of preparing and serving food.
Informed by his childhood in Atlanta, and extensive travel from a very young age in France, Alex’s signature style combines the relaxed, warm-but-never-stuffy elegance of the genteel South and a continental élan that captures the essence of gracious living.
Alex’s first book, MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist, garnered editorial raves from The Wall Street Journal, Vogue, Vanity Fair, Departures, Southern Living, O, House Beautiful, and The New York Times. Alex has been a frequent guest on TODAY, The Chew, Access Hollywood, CBS Morning and more than 60 local television broadcasts.
Christened “the very best host in the world” by The Wall Street Journal, Alex’s reputation as “The Ralph Lauren of food and wine” is backed by a lifetime of entertaining and cooking. He draws on an encyclopedic knowledge of the world’s upscale culinary classics as inspiration, as well as six generations of Southern tradition and hospitality.
Alex’s down-to-earth food philosophy is firmly grounded in his mother’s Atlanta kitchen as well as his childhood family home in France. As a teenager, his first job was in an Atlanta restaurant, The Patio by the River, which he later co-owned with his one of his mentors, Mary Boyle Hataway. He trained at Le Cordon Bleu, Paris, and Peter Kump's New York Cooking School, which became the Institute of Culinary Education. As a cooking student, he apprenticed in the kitchens of Andre Soltner at Lutèce in New York, and Michel Guerard at Eugenie-Les-Bains in France.
Alex is a contributing editor at House Beautiful, and Town & Country writes regularly for Departures, C, Southern Living, and Quest. As exclusive Food Columnist for two years at House Beautiful, he shared his step-by-step recipes, tips and no nonsense approach to cooking and entertaining in his monthly column, Alex’s Kitchen.
In 2009, Alex launched his gourmet frozen food line, The Beverly Hills Kitchen, on QVC with one product, Beef Bourguignon. He went on to HSN with an expanded line of 28 products and his show was ranked consistently #1 in the kitchen-and-food category.
As a consultant to leading hotels, restaurants, non-profit organizations, and country clubs, Alex collaborates with clients to define, design, and deliver a signature, singular guest experience.
Alex travels 40 weeks a year: cooking, lecturing, and entertaining, for parties of 5 to 5000. When he is not traveling he lives between New York City and Los Angeles. He is writing his second book.