How did you start your journey?
International cuisine from a michelin starred background. Influenced by French classical cuisine and then fused with British and Asian experience.
Where is your cuisine inspired from?
My earliest memories are of the incredible smells and unbridled joy I felt when I stayed at my grandma's house. She cooked simple but delicious meals filled with care attention and love. Aged 12 she began to share her recipes and techniques with me and I started to cook on a regular basis at home for myself and my mother. Aged 15 I started to work in a famous country pub restaurant on the southern coast of England washing dishes and assisting with basic preparation. I was lucky to receive tutelage and guidance from a fine chef there who inspired me to go to catering school in Westminster and to then complete a stage at Le deux maggot in Paris which was a one Michelin star property where i stayed for one year. My culinary education and training continued at Le Caprice in London and then the Ivy where i worked through the ranks progressing to a senior chef position. I joined with The Orrery and worked under Chef Chris Galvin to achieve a Michelin Star. I progressed to the Gordon Ramsey group where i worked at Le Petrus (2 star) and the Savoy Grill (1 Star) holding very senior positions in both restaurants. I opened my own restaurant in Brighton UK and managed to showcase a mix of molecular gastronomy with signature organic ingredients achieving many accolades and awards. Once sold I opened a large pub restaurant and small boutique hotel in the British countryside winning 3 AA rosettes for the cuisine and several awards for the unique standard of the rooms and gardens. I moved to Dubai in 2012 to work with Roberto's restaurant in DIFC and to set up the Urban Bistro organic cafe concept. After 2 years I am now a senior development manger within Abu Dhabi National Hotels. Having now progressed through many layers of corporate catering I find my style has changed over time to be a little less fussy but without ever compromising on the integrity of the ingredients of the dishes. Organic meats, fish and vegetables are absolutely crucial to me and I have explored many areas of supply and production in the middle east. I now oversee a large catering company in Abu Dhabi where we cater for over 2000 people daily.
Senior Development Manager | Abu Dhabi National hotels | 2014 - Now
Executive Chef | Roberto's and Urban Bistro, Dubai | 2012 - 2014
Chef/Patron | The Chequers | 2010 - 2012
No description provided.
What is your Cancellation Policy?
Strict - No refund after booking is made
What languages do you speak?
How far can you travel?
Foodie Marc | 5.0
2 thumbs up!!
Chef Alex was extraordinary. He made our cocktail party of 25 guests a truly special one with a greatly diverse and deliciously menu. Our guests and ...
Foodie Declan | 5.0
Alex created a superb evening for our party of ten. Our guests told us afterwards it was one of the standout dinners they have ever had anywhere in Abu Dhabi. ...
Foodie Anthony | 4.7
Dealing with chef Alex was an absolute thrill . He truly managed to exceed my expectation.
Alex's food and presentation are top. He is also a true professional Who ...
Foodie Shabira | 5.0
Chef Alex was amazing. Good food, good service and very pleasant! If I have another party I will definitely contact you again, I like the concept!
Foodie Milind | 5.0
Great experience with chef Alex - truly a memorable evening. Not just the food, but overall engagement and interaction with our guests was great. Was my first chefxchhange experience but ...
Foodie Pierre | 5.0
Amazing dishes. We all enjoyed, speciallt the salmon and the meat!
Foodie Declan | 5.0
Our party of 8 thoroughly enjoyed the experience. Beautiful presentation, excellent quality of ingredients and terrific combinations of flavours. Alex and team were prompt and well prepared, created four wonderful ...
Foodie Melinda | 3.5
Chef Alex was very knowledgeable and extremely personable and the presentation of the food was excellent. A very enjoyable experience all round, I'd try ChefXchange again.