Chef Alexander Harris (he/him)

Culinary Director

Alexander Harris took a slightly different career path to become the chef that he is today.  After graduating from the University of Delaware, he began his professional career in the pharmaceutical industry in the greater Philadelphia area.  Growing up with a love for food, this gave him the means to travel and eat at many of the great restaurants in the area.  This was all that it took for him to fall in love with cooking.  So after several years at a large pharmaceutical company, he enrolled in the Restaurant School at Walnut Hill College.  After graduation, Alexander’s love of French cuisine lead him to working with some of the great restaurants/groups in Philadelphia including Lacroix at the Rittenhouse Hotel, Jose Garces, and Stephen Starr.

Just like many others, Alexander had a goal of “making it” in New York City.  As a chef in the City, he was able to obtain employment at some very influential groups, The Pierre Hotel and Union Square Hospitality Group, to advance his culinary career.  Unexpectedly, what had also happened was that he began to find his place in the industry.  The great amount of diversity in both the city and the workforce drew him closer to American culture/cuisine and led him to his current passion, building the next generation of great chefs.  His goal is to use his 10+ years of experience to all aspects of the industry and to help empower the young aspiring chefs of today.